Talupan ang hinog na manggang iimbakin. Ilagay sa garapon, ibuhos ang mainit na arnibal at pakuluan ang garapon nang 25 minuto. Kung ang mangga ay hindi na buo dahil hiniwa na, pakuluan na lamang nang 25 minuto.
For decades, packaged dried mangoes from the Philippines, particularly those for export, have been dry and tough because of the addition of sugar and preservatives. The texture had become familiar and expected to regular eaters of this snack.
Recently though, the trend has been towards bringing to market “all-natural dried mangoes” which are moist and tenderly chewy.
The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango.’
Carabao mangoes. 1. Correct way of slicing: close to the seed. 2. Start spooning from the tip to the broad end (from sweet to very sweet). 3. Do not start spooning in the middle. 4. To eat the flesh off a mango seed, insert the broad end between the tines of a fork. Remove peel. […]
Green Indian Mangoes in the Philippines. Photo by Angie Pastor. In the Philippines, these plumper, stouter mangoes are sliced up and then eaten with salt. Very crunchy! More photos and information to be uploaded after the website upgrade. Please check back!
Photo of Guimaras mangoes still waiting to become fully ripe. * Guimaras is the name of an island province of the Philippines located in the Western Visayas region. It was once administratively part of Iloilo. For many years, only mangoes from Guimaras were accepted as imports by other countries such as the United States.