Comments on: “Pico” Mangoes

By: lui

lui — Wed, 11 Mar 2009 23:56:07 +0000

i find the pico mango most satisfying when eaten hilaw o manibalang.with ginamos, patis or asin on the side.

By: cavite mango grower

cavite mango grower — Wed, 14 Nov 2007 12:26:16 +0000

hello mango enthusiasts!!!

We would like to invite you all to the 9th National Mango Congress on Nov. 21-23, 2007 (next week!) in Tagaytay City, Cavite.

If you are interested in the details of the Congress, pls email us at 9thmangocongress@gmail.com or call (02) 9065337 or text 09178175959..

We hope to hear from you!

K Mayuga
Head, Secretariat

By: letzki

letzki — Sun, 18 Feb 2007 06:07:25 +0000

the mangoes pictured in your column are not “pico” but class “c” carabao mangoes (class “c” because of the taint in the skin and size of mango). normally, mangoes are classified into classes (a, b, c) before they leave the farm. class “a” being the first class. the mangoes sold at the local marker are usually the class “c” as the class “a” are for export. “pico” mangoes have pointed ends (half-moon shape) while carabao mangoes are normally with rounded ends.

By: ginkee reyes

ginkee reyes — Fri, 09 Feb 2007 12:34:21 +0000

i think these mangoes are the “supsupin” type. many groceries carry this kind of mangoes, well, they’re ok. it’s summer once again and mangoes are really plenty, but i think mangoes are all-year round nowadays, dont u think so?

By: goodtimer

goodtimer — Fri, 09 Feb 2007 07:21:16 +0000

Yes, I was also lectured (by elders) on mango varieties, and these sure don’t look like “pico”. Millet’s right: pico mangoes have pointed ends, a curvy side, smaller and when opened, a more orange-y flesh with “butones”. The taste is different too, intensely sweet and I find it having a coconut-milk-y (like “gata”) aftertaste. Those pictured here could be “supsupins” of the carabao variety. I just got some really sweet fleshy ones along Naguillian road on the way to La Union from Baguio. They were heavenly! Had thin stones (hence fleshy cheeks) and a steal at 3 kilos for P100!

By: Maricel

Maricel — Fri, 09 Feb 2007 00:36:13 +0000

I think these are the “runts” from a carabao mango harvest. Piko, as Millet, says have a pointed slightly upturned end and shalllower cheeks. They are preferred eaten green because they do have that round and hard “butones” or as we call them in Bulacan “peklat” when the mangoes are ripe.

By: DivineG.

DivineG. — Thu, 08 Feb 2007 23:34:53 +0000

Does mango cause “bungang araw” or prickly heat? I love mangoes I used to eat a lot in one sitting when they harvest during the months of late April and early May. Our family owns lots of mango trees in the province and they would sell the whole tree to people but they have to give us our share of the harvest before they would sell any of its fruits. I think this is how they did business. Anyway, they were so sweet and I miss it a lot. The only mangoes here not even as near to it are called Manila Mangoes that come from Mexico. I also love our Indian mangoes , straight from the tree I remember eating it without even removing the skin, so crunchy and sweet.

By: sha

sha — Thu, 08 Feb 2007 19:32:07 +0000

find this post interesting… all i can say is i miss mangoes from cebu… tomorrow the cargo from manila will arrive and its so expensive at the Phil store around 7euro a kilo but when cravings sets in nothing can stop me!!!

By: Marketman

Marketman — Thu, 08 Feb 2007 14:22:14 +0000

Carmen and millet, you may be right and these are referred to as buico…but to us, the smaller mangoes were always pico… but now we may know better!

By: millet

millet — Thu, 08 Feb 2007 14:08:48 +0000

MM, are you sure these are picos? i think pico mangoes have a more pointed tip and a “shallower cheek” (the mango half). these are not my favorite supsupin mangoes (my mom calls them “chupaderas”),either, because those are more fibrous and rounded and fatter. here in mindanao, the chupaderas are called “mangga kabayo” (counterpart to the carabao, i think ;-}. they cost about P20-P25 a kilo when in season, which is just about now. and patanj is right, they are never sliced….you nip off the narrow end with your teeth and peel down in spirals, and grate your teeth against the fibers to get at the juice. they’re in season for a very short time, but the sweetness and intense flavor more than make up for it. yes, i can finish a whole kilo in one sitting!