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.
Some like to eat dogmeat raw, ony slightly seared on the skin, and with a sawsawan made out of uncooked liver mashed with vinegar, garlic and onions.
Others like their azucena fully cooked, adobo-style, with a handful of hot red peppers. Raw dogmeat is served with gin, and adobo dogmeat is served with beer.