mango chocolate

mango chocolate - /mang-go tso-ko-leyt/ (Cebuano sweet; dw Eng. mango + chocolate) [n.] chocolate coated dried mango.

Other local name:

• a.k.a. choco mangga in Cebuano

The ripe or rareripe mango fruit is peeled and sliced into thin slabs. The slices are blanched or steamed in boiling sugar syrup added with a flavoring of choice. 

The cooked sliced mango is strained and then dried either by sun drying or by heating in the oven. Big manufacturers used the “forced air dryer” method that utilizes a heater system to warm the air that is then blown using an industrial fan mechanism to dry the cooked sliced mangoes laid on wire mesh. 

Philippine Brand mango chocolate by Profood International Corporation (Central Visayas Philippines).

When dried, the mango is set to cool and then dipped in melted chocolate and set to stand until the chocolate hardens to coat the dried mango. Dry dark chocolate is commonly used for melted chocolate. The chocolate is melted using the bain marie (or double boiler) technique. The chocolate may also be flavored with vanilla essence or vanillin.

Mango Chocolate by Cacao de Davao is dried mango chips coated with 75% dark cacao chocolate that is made with cacao beans that are grown, harvested, and sundried from Davao.

Mango chocolate is pioneered and popularized in Cebu as a sweet treat. Originating as the famous Cebu dried mango that became a popular pasalubong. 

Philippine Brand mango chocolate by Profood International Corporation (Central Visayas Philippines)

The Cebu Best Mango Chocolate, which was launched in early 2011, claimed to be the first and original chocolate-dipped dried mango introduced in the market and was given as a gift to Pope Francis (Jorge Mario Bergogli) during his Papal Visit to the Philippines in 2015. 

Mango Chocolate by Dutché Chocolates Philippines.

The Cebu Best Mango Chocolate also served as diplomatic giveaways, airline treats, and snacks for presidential flights. 

Cebu Best Mango Chocolate are dried mangoes covered with delightful Belgian chocolate. It claimed to be the first and original chocolate-dipped dried mango introduced in the market. 

Photo courtesy by Cebu Best Mango Chocolate Fabecook page (@CebuBestMango) 

There are now many makers of mango chocolate in the country that carry their own brand names.

The other name for mango chocolate is choco mangga.

Choco Mangga by R&M Preserves is made with chewy mango strips half-covered in velvety chocolate. It comes in dark and white chocolate variants that received the Golden Shell Award.

Related posts: 

Evergreen mango

Miracle fruit

All photos by Edgie Polistico are copyrighted.

ALL RIGHTS RESERVED.

References:

• Cebu Best, Our Story, http://www.cebubestmango.com/#OurStory
• Olchondra, Riza T. “Pioneering R&M levels up from dried mangoes,” Philippine Daily Inquirer, July 26, 2013, https://business.inquirer.net/134567/pioneering-rm-levels-up-from-dried-mangoes

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Parirutong

parirutong - /pa-ri-ru-tong/ Tagalog [Quezon province] snack; dw Tag. [Quezon] parirutong [a variety of dark purple rice] [n.] purple rice pancake.

 

Other local name: 

•  a.k.a. maruyang parirutong in Tagalog (Lucena City, Tayabas, and Pagbilao, Quezon)

This parirutong of Quezon province is a tasty and easy-to-prepare rice snack. It is made with ground purple rice (non-glutinous) mixed with enough water and stirred well into a flowing or thin batter. The mixture is added with strips of buko (scraped soft meat of the young coconut) and sugar. A ladle-scoop of the mixture is pan-fried, similar to when you cook a Filipino hot cake (pancake).

Parirutong is cooked similar to pancake. Here how it is done in the public market of Sariaya, Quezon.

No yeast or baking soda is added but normally the batter would raise and bubble like a pancake when pan-fried. It is flipped to cook the other side and removed right away from the pan when it is dry.

Parirutong is traditionally served on a banana leaf and eaten as is with no need for spread or toppings, and often paired with hot coffee or an ice-cold softdrink (soda).

A serving of parirutong in the public market of Sariaya, Quezon.

It tastes like a bibingka sa pugon and is among the favorite snacks of the locals.       

I found this parirutong in the old public market of Sariaya, Quezon. I wondered what else more do we have in Quezon province that we do not knew yet.

You can find this parirutong in the Southern Tagalog region (Calabarzon). One thing is for sure, many of you in Metro Manila and nearby towns and cities are not aware until now that we have this tasty rice snack in Quezon province though this has been here for many generations already.

The parirutong of Sariaya, Quezon.

Personal note

Philippine cuisine is continually evolving. Filipino cooks are no longer restricted to modifying and improving traditional foods. When cooking parirutong, you may add more ingredients to give it a twist. Try adding some cheese, milk, egg, flavoring, or aromatics. Adding a teaspoonful or two of yeast or baking soda and let stand for one hour before cooking can make the rice pancake soft and fluffy. You may also spread it with your favorite syrup or pastry toppings. Instead of serving it flat on the plate, you may roll, fold, or cut it into pieces and do innovative plating ideas. Serve it by pairing it with whatever pleases you, and enjoy a serving any time of the day.

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Related posts:

Tarang bulan

Daral

Bibingka royal

All photos by Edgie Polistico are copyrighted.

ALL RIGHTS RESERVED.

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Edgie Polistico  

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.