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Blog - The Manila Super Mango
(PLUS A BONUS “MANILA SUPER MANGO FLOAT” DESSERT RECIPE)
The world class Manila Super Mango: the sweetest I’ve ever had!
The Manila Super Mango is undoubtedly one of the world’s best mango varieties. Also known as the “carabao” mango, this widely exported tropical fruit is sour, crispy and green when unripe but sweet, pleasant smelling, juicy and yellow when ripe. It isn’t the Philippines’ national fruit for nothing, it is definitely world class quality! We are currently exporting (and sharing the goodness!) to various countries like Japan, Singapore, Hong Kong, U.S.A., Canada, U.K. Austria and Switzerland.
Unripe green and ripe yellow mangoes abundantly available in local markets.
Manila is the Philippine capital, and so it is in the famous mango’s name. The mangoes come from different places in the country, though. Top producers are Pangasinan, Negros Occidental, Isabela, Nueva Vizcaya, and Zamboanga del Norte while the most famous producers are Cebu and Guimaras.
Enjoyed ripe: sweet and juicy
Enjoyed unripe: it’s sourness is perfect with bagoong (shrimp paste)
This sweet and succulent stone fruit is available for harvest in the Philippines all throughout the year but enormously abundant during its peak season on summer. We get to enjoy this all-time favorite fruit any day and any way want!
Yet another different way to enjoy mangoes: relax under the mango tree’s cool and fresh shade!
One of my favorite ways to enjoy mango, aside from eating it as it is, is the “Mango Float”, a refrigerator cake which is my family’s much loved dessert. It is easy to prepare, ingredients are affordable and will surely be a blockbuster!
Manila Super Mango Float
You will need the following:
20 pcs Graham crackers, whole or crushed
1 big can condensed milk
1 big can all-purpose cream
3 big pcs. ripe Manila Super Mango, peeled and sliced into strips
1 tbsp. calamansi juice (or lime juice)
How to prepare it :
1. Combine condensed milk and all-purpose cream in a bowl. Mix well.
2. Pour calamansi juice over mango strips, mix.
3. In a glass baking dish or serving plate, arrange a layer of Graham crackers. I crushed the crackers and used 1/3 of the crushed crackers and pressed firm. If you’re using whole graham crackers (ideal for rectangular dishes), just lay down a layer.
4. Pour 1/3 of the condensed milk – cream mixture over the graham crackers. Spread evenly.
5. Arrange a layer of mangoes.
6. Repeat steps 3 to 5. You may make as many layers as you want!
7. Chill the Mango Float for 3-5 hours.
8. Serve and enjoy the sweet-sour-creamy refreshing goodness!!!
Chill cream for 30 minutes to 1 hour before blending with milk
Dry and sweet biscuits or cookies may substitute graham crackers. (e.g. shortbread, Marie biscuits, digestives, gingersnaps, vanilla wafers, amaretti, biscotti or lady fingers)
Whole crackers are advisable for rectangular or squared dishes, crush the crackers for circular or other odd shapes.
(written on June 2014)