Philippine Mango Varieties: More Than Just ‘Mangoes’!

The Philippines, a tropical haven blessed with abundant sunshine and fertile soil, is renowned for many things – breathtaking beaches, warm hospitality, and of course, its delectable mangoes. But to call all Philippine mangoes the same is a disservice to the vibrant diversity this fruit offers. Forget the generic, supermarket mangoes you might be used to. In the Philippines, mango is an experience, a celebration of flavors ranging from the honeyed sweetness of the Carabao to the unique citrusy tang of the Piko.

This is your passport to the fascinating world of Philippine mango varieties, a journey that will tantalize your taste buds and leave you craving the next juicy bite.

1. The Queen Reigns Supreme: Carabao Mango

No discussion about Philippine mangoes is complete without mentioning the queen herself – the Carabao mango. Officially declared the “sweetest mango in the world,” this variety, also known as the Manila Super Mango, is prized for its rich, creamy texture and intensely sweet, aromatic flavor that lingers long after the last bite. Its golden-yellow flesh, almost buttery in consistency, melts in your mouth, leaving a symphony of sweetness that justifies its regal title.

Distinguishing Features:

• Appearance: Plump, kidney-shaped with a vibrant yellow-orange skin when ripe.
• Taste: Unparalleled sweetness with subtle floral and honey notes.
• Texture: Smooth, creamy, and fiberless.
• Availability: Peak season from April to June.

2. A Splash of Citrus: Piko Mango

If you’re looking for a mango experience that strays from the traditional sweet profile, the Piko mango is your go-to. True to its name, which translates to “pointed” in Tagalog (referring to its distinctive beak-like tip), this variety surprises with its refreshingly tart flavor profile. The Piko’s slightly acidic taste, reminiscent of grapefruit, adds a welcome twist to the usual mango sweetness.

Distinguishing Features:

• Appearance: Smaller, elongated shape with a pronounced pointed tip and green-yellow skin.
• Taste: Tangy and tart, with a citrusy kick balancing the sweetness.
• Texture: Crisp and juicy, with a slightly firmer texture than Carabao.
• Availability: Found primarily during the rainy season from June to August.

3. Small But Mighty: Pahutan Mango

Don’t let the diminutive size of the Pahutan mango fool you; this variety packs a powerful punch of flavor. Known for its intense aroma and sweetness that rivals even the Carabao, the Pahutan earns its place as a local favorite. Its smaller size makes it perfect for individual servings, and its thin seed means more delicious flesh to enjoy.

Distinguishing Features:

• Appearance: Small and rounded, with a green skin that turns yellow when ripe.
• Taste: Exceptionally sweet and fragrant, with a slightly acidic undertone.
• Texture: Smooth and juicy, with minimal fibers.
• Availability: Enjoys a long harvest season, from April to September.

4. The All-Rounder: Indian Mango

Living up to its name, the Indian mango is believed to have originated from India and found a welcoming home in the Philippines. This adaptable variety is widely cultivated and readily available, making it a popular choice for everyday consumption. While not as intensely sweet as the Carabao, the Indian mango offers a balanced sweetness and tartness, making it incredibly versatile for both sweet and savory dishes.

Distinguishing Features:

• Appearance: Oval-shaped with a green skin that turns yellow-orange when ripe.
• Taste: Pleasantly sweet with a hint of tartness, offering a balanced flavor profile.
• Texture: Firm and juicy, with some fibers.
• Availability: Readily available throughout the year.

5. Beyond the Big Four: Exploring Other Notable Varieties

While the Carabao, Piko, Pahutan, and Indian mangoes enjoy widespread popularity, the world of Philippine mangoes extends far beyond these four. Here’s a glimpse into some other noteworthy varieties waiting to be discovered:

• Apple Mango: Known for its apple-like crunch and mild sweetness.
• Dudol Mango: Characterized by its elongated shape and sweet, aromatic flesh.
• Katchamita Mango: Small, fiberless variety with a unique sour-sweet flavor.
• Mangga Kalabaw: Literally “Carabao Mango” in Tagalog, but with a distinct elongated shape and slightly less sweetness.

More Than Just a Fruit: The Cultural Significance of Mangoes in the Philippines

In the Philippines, mangoes are more than just a delicious fruit; they’re deeply intertwined with the cultural fabric of the country. From the mango shakes sold on every street corner to the elaborate mango desserts served at special occasions, this fruit holds a special place in the hearts and palates of Filipinos.

During mango season, which typically runs from March to June, the country erupts in a celebration of all things mango. Vibrant mango festivals showcase the diversity of varieties, with competitions for the sweetest, largest, and most uniquely shaped mangoes.

Tips for Enjoying Philippine Mangoes:

• Choosing the perfect mango: Look for fruits that yield to gentle pressure and have a fragrant aroma. Avoid those with bruises or blemishes.
• Ripening mangoes: Place unripe mangoes in a paper bag at room temperature to ripen.
• Eating mangoes like a local: Slice into cheeks, score the flesh into a crosshatch pattern, and push the “hedgehog” out to enjoy.
• Exploring culinary possibilities: Go beyond simply eating them fresh! Philippine cuisine boasts countless mango-based desserts, shakes, juices, jams, and even savory dishes.

A Mango for Every Taste Bud

The world of Philippine mangoes is a testament to nature’s delicious diversity. From the unparalleled sweetness of the Carabao to the surprising tang of the Piko, there’s a mango variety to satisfy every taste bud. So the next time you’re craving a tropical treat, venture beyond the ordinary and embark on a flavorful adventure through the world of Philippine mangoes. You won’t be disappointed!