In the Philippines and elsewhere, various kinds of fruits are readily available. A favorite and among the finest in the tropics is mango.

            Mangoes are among the most esteemed of the Philippine fruits. Their characteristics vary with the variety. Two important Philippine mangoes are the “kalabaw” and “piko” varieties.

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            The “kalabaw” variety is the most widely grown and highly priced of all local mangoes in Philippines. Its size varies from medium to large. It has a blunt apex, full checks, and not-so-distinct beak. Its smooth thin skin covers a very tender, melting yellowish flesh. When ripe, a “kalabaw” mango exudes a very aromatic flavor. Its short fibers are of medium coarseness and are confined almost entirely to the fruit’s edges.

           The “piko” variety is of medium size, asymmetrical with rounded apex, and has smooth surface and distinct beak. Its light orange skin is thick and tough, but the orange-yellow flesh is rich and tender, although not melting. It lacks the delicate aroma of the “kalabaw” variety and is more fibrous. Green “piko” is not sour.

            Mango is a rich source of vitamins A and C. It can also serve as a laxative. Mangoes can be made into preserves, marmalades, jams, jellies and juice. They can be dried and puréed Mangoes are best served when fresh or chilled. They can be mixed with salads and other cookeries.

Here are some of the Filipino desserts with mangoes: