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.
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.’