Comments on: Mango Slicing 101

By: pedro parkero

pedro parkero — Sat, 11 Oct 2008 16:10:16 +0000

@Beth Loggins: Yeah, I and all those I know who does the technique eats the flesh off the seed. They are not wasteful. What I do is empty one of the “cheek” parts by eating its meat first so there’d be a vessel for the bare bone that will result after munching on the “middle part” next… :-)
Some people even prefer the seed part than the two “cheeks”! Different strokes for different folks, I guess… ;)

and Marketman, love the fruit blogs… :-D

By: Beth Loggins

Beth Loggins — Thu, 17 Apr 2008 22:04:04 +0000

Hmm … I feel that slicing vertically is a bit wasteful because so much of the flesh is left on the seed. I prefer to slice horizontally, using the seed to guide the knife. More dangerous, but less wasteful, unless you like eating a lot of the flesh off the seed.

By: Joy

Joy — Thu, 01 Mar 2007 12:39:23 +0000

love those mangoes for sure! hehe… love the variaties here in Indo too! would want to one day try those in the Phils. =D

By: Sister

Sister — Tue, 23 Aug 2005 02:20:40 +0000

For you Filipinos transplanted to the East Coast of the US:
The mangoes closest to Guimaras or Cebu mangoes are called “Ataulpo” variety and the best brand I’ve found is “Champagne” out of Mexico. Sometimes you can even find companies branding them as “Manila”. Check the Chinatown or Indian grocery nearest you from May through July, they are sold in small crates containing from 9 to 16 mangoes for about US $10. to $15. depending on size.

By: edee

edee — Mon, 22 Aug 2005 11:32:40 +0000

ahhhh mangga…….i really wish i’m home now :( … mangoes here are not the same, they’re still green even when ripe and taste so bland !

By: Marketman

Marketman — Sun, 21 Aug 2005 22:26:19 +0000

IvanM, you are right. I don’t cut them that well either. You really need to cut as close to the bone (seed) as possible without bring seed fiber into the slices… It’s better with a sharp paring knife than with a chef’s knife that I used in the photograph… I had to hold the camera with my mouth and and click the picture with my nose… heehee.

By: Ivan M

Ivan M — Sat, 20 Aug 2005 01:36:26 +0000

Marketman,

It could be just me of course but basing it from your pic, the seed part seem to be a wee bit meatier than the ‘pisngi'(the sides at least), Im not sure which is better but at home, we always have the pisngi meatier than the seed. ;o)

By: acidboy

acidboy — Fri, 19 Aug 2005 04:47:50 +0000

my grandmother who came to manila from china via cebu showed me how toput the cubed mangos on rice. some might find this kinda wierd but growing up there’s one of my pleasures was a hot steaming plate of rice, with pork adobo on the side, and some mangoes mixed in with the rice.

By: Marketman

Marketman — Thu, 18 Aug 2005 22:59:19 +0000

Molly, there is a lanrge vendor of supposedly guimaras mangoes at the FTI market in Taguig on Saturdays. Last week her mangoes were PHP60-65 a kilo. Most of the time they are good but there are some misses. I have tried mangoes from other vendors at that market too and they had reasonable finds. Skunkeye, sounds like you are doing serious experimentation with dishes…you should consider a food post!

By: jaili

jaili — Thu, 18 Aug 2005 18:25:16 +0000

Skunkeye – you are definitely right about crappy mangoes in DC!!!! the closest to philppine mangoes are the mexican variety. i buy them at Korean Korner along Viers Mill Rd or at the Asian store near Twinbrook. happy eating!!!