mangoes
Mangoes of the Philippines
Paano mag-imbak o magmatamis ng mangga?
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.
Carabao Mangoes
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.’
Dried Mangoes
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.
How To Eat Mangoes
Carabao mangoes. 1. Correct way of slicing: close to the seed. 2.
Mango Sago Gulaman
The Filipino treat Sago’t Gulaman is a refreshing blend of pieces of gulaman (seaweed-derived “gelatin”) and sago pearls. Here’s a recipe with mango puree added.
Pico Mangoes
Mangga is the Tagalog word for ‘mango.’
Guimaras Mangoes
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.
Indian Mangoes
Green Indian Mangoes in the Philippines. Photo by Angie Pastor. In the