Manggang hilaw (Tagalog) Raw Mango in English
Hello Steemian Family,
Happy tummy with Filipino mango variety taste some sweet and sour taste.... 😋😍😘
Filipinos also love eating manggang hilaw (green, unripe mangoes) raw either plainly with rock salt or with the fish paste bagoong. Mango juice is popular and is even sold in cans and Doypack stand-up pouches by the Zest-O company. It’s a favorite flavor of locally made ice cream. Dried mangoes are eaten by the locals and are a top export product
Fresh Philippine mangoes meant for export are sent within 12 hours after harvesting to a factory to receive Vapor Heat Treatment. They stay in the VHT chamber for about five hours from pre-heating to cooling. No chemicals are sprayed on them; they are merely steamed. This process is to satisfy the phytosanitary standards set by Japan to which the mangoes are exported.
Trivia! Australia only allows fresh mangoes coming from Guimaras Island, which is famous for its Manggahan Festival. Curiously, statistics show that the top producers of mangoes are the provinces of Pangasinan (30%), Isabela (15%), Negros Occidental, Zamboanga del Norte, and Nueva Vizcaya.
In the Philippines, mango growers are classified as backyard growers, commercial growers or corporate farms. Half of the mango supply comes from backyard growers, defined as those who own five to 20 fruit-bearing trees.
Trivia! The mango fruit belongs to the genus Mangifera and the family Anacardiaceae — it is closely related to the cashew!
