Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts

December 6, 2021

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.


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All photos by Edgie Polistico are copyrighted.
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Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines. I will search for more and continue to share my findings. It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure.

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Edgie Polistico 

December 22, 2012

evergreen mango

My wife savoring a very luscious evergreen mango from Tangub City, Misamis Occidental

evergreen mango - /e-ber-gren mang-go/ (Misamisnon [Tangub City, Misamis occidental] fruit) [n.] a variety of mango fruit that still has shades of green when ripe.

Other local name: 
  • a.k.a. mangga Tangub in Cebuano and other vernaculars of Mindanao

The fruit is forever green even when ripe, though shades and spots of yellow would appear when the fruit is very ripe or overripe. 


A slice of lusciously sweet mangga Tangub. When yellow patches appear big allover the skin would mean that the mango fruit is already overripe.

The trees of the evergreen mango variety can be found growing well and bear lusciously sweet fruits in the farmlands of Tangub City, Misamis Occidental (a province of the northwestern side of mainland Mindanao). There were attempts to grow this mango in other provinces of Mindanao but the trees were not producing such very sweet and luscious fruits of Tangub City.

A basket of very ripe evergreen mango in the public market of Tangub City. Those that are already yellow allover are actually overripe.

Evergreen mango on our hanging fruit tray.


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



Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico  

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