Discovering the Sweet Jewel of the Philippines: The Carabao Mango
The Philippines is a treasure trove of vibrant culture, breathtaking landscapes, and, notably, some of the world's most delectable fruits. Among these, the Carabao Mango stands out as a symbol of Filipino pride and agricultural excellence. Known globally for its sweetness, richness, and creamy texture, the Carabao Mango is not just a fruit but an experience. Now, imagine yourself visiting a farm in the province and sitting under the huge canopy of a mango tree. Served with the usual Filipino great foods, then topped with the carabao mango dessert. I bet that you won’t forget that experience. More than 30 years since I had that moment, I still remember every detail of that summer trip.
The Carabao Mango: A Sweet Legacy
The Carabao Mango, also known as the Philippine Mango, is the country's most celebrated fruit export. It has been dubbed the sweetest mango in the world by the 1995 edition of the Guinness Book of World Records, a testament to its exceptional quality. This variety is distinguished by its buttery flesh, minimal fibers, and a sweetness that perfectly balances with a hint of tartness, making it a favorite among mango connoisseurs worldwide. The Filipinos are so proud of this, that many would refuse to eat any other foreign mango introduced to them. Some foreign farmers even mislabel their mangoes with terms like Manila Mango or Philippine mango so that they could easily sell their produce. But Pinoys know better. With just one look and a whiff of its smell, they can easily tell a carabao mango from all the “slap soil” varieties. Yup, such pride exists in the mango world. You have to ask a Filipino for the context of slap-spoil.
Grown primarily in the Western Visayas and parts of Western Luzon area (Zambales), the Carabao Mango's peak season spans from March to June. During these months, the mangoes are harvested at their most flavorful, offering a taste of the Philippine summer. Beyond its delicious taste, the Carabao Mango is a versatile ingredient in the culinary world, featured in desserts like mango sago, mango ice cream, mango crepe, mango ref cake, and the classic green mango salad.
Yellow or Green Mango?
Of course, the yellow one. That is the ripe and sweet thing. The green or unripe carabao mango is insanely sour. Many Fiilipinos actually enjoy eating the green one, and they usually pair it with bagoong (shrimp paste), or salt, soy sauce, or even sugar. If you don’t want to have a culinary shock, DO NOT try the green carabao mango for your first try.
Between the ripe and the unripe mangoess, would be the “manibalang” type, that is an unripe mango on the threshold of turning ripe. You can usually tell a manibalang mango by its combination of green and yellow colorings of the skin, plus a bit of bounce or softness when you gently press the fruit. This one has a very interesting combination of sweetness with a tinge of sourness. But this is usually a russian roulette when you try a manibalang for the first time. You’re quite lucky when you get a sweet manibalang. But sometimes, the sourness can hit you hard. Better stick to the yellow one when you want to be introduced to the carabao mango.
Other Notable Philippine Mango Varieties
While the Carabao Mango may be the star, the Philippines is home to a wide array of mango varieties, each with its unique characteristics:
1. Pico Mango
Also known as Piko, this variety is smaller and more oval than the Carabao. Pico mangoes have a more fibrous flesh and a sweeter yet somewhat sour flavor profile, making them perfect for eating raw or used in pickles. Some Pinoys do not prefer this type because they say that this mango has some sort of smell that reminds them of a cough syrup. The unripe pico mango however is much gentler than the carabao mango in terms of sourness. Some folks actually prefer the green pico than the green carabao mango.
2. Indian Mango
Characterized by its bright green color, even when ripe, the Indian Mango is crunchy, juicy, and tangy. It's often eaten dipped in shrimp paste or salt and is a popular street food during its season. This is very common in many areas, and the cheapest. This is best eaten unripe or manibalang as the ripe ones can have that “medical” kind of smell.
3. Apple Mango
The Apple Mango is notable for its round shape and blush red color resembling an apple. It offers a crisp texture and a combination of sweet and tart flavors. This variety is excellent for salads and smoothies. This is a huge type of mango. But few Filipinos would prefer this as this is the most “unmango” of all the varieties with little kick of sourness and mango taste. It’s fun eating this though if you cannot tolerate sourness.
4. Katchamita Mango
Also known as the "Indian Alphonso," the Katchamita is a small, kidney-shaped variety known for its intense sweetness and rich, creamy flesh. It's highly sought after for desserts and mango purees.
5. Supsupin
This is a very small mango variety usually found in Southern Tagalog Region. Supsupin in English means “to suck” which is actually how you eat this very sweet mango. You just peel if of, leaving some skin at the base as a hold for your fingers. Then you literally suck out the fruit meat. It’s fun eating this type of mango! Some call it as a sub variety of pico mango. But for me, it tastes more of the carabao mango…
In Conclusion
The mangoes of the Philippines are a testament to the country's rich agricultural heritage and its ability to produce fruits that can delight the palate in ways few others can. The Carabao Mango, along with its fellow varieties, continues to be a source of national pride and a must-try for anyone wishing to experience the true essence of Filipino flavors.
Whether you're a seasoned mango aficionado or new to the world of this succulent fruit, the Philippine mango varieties offer a range of flavors and textures that promise to enchant and refresh. So, the next time you savor a slice of Carabao Mango or any of its delightful cousins, remember you're tasting a piece of the Philippines' sweet legacy.
