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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puso (sweetened rice)

puso - /pu-sô, pu-sò/ Hiligaynon [Capizeño of Panay, Capiz] snack; dw Hiligaynon poso sang saging [banana heart]) [n.] sweetened glutinous rice in woven nipa palm balls.

This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of puso can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz. When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz

The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would become like biko, sticky and sweet.

This puso of Panay is sold by pair. Each pair comes with a plastic bag of latik na tuba (nipa palm syrup).

This is an old native delicacy of Panay, Capiz. To serve, the puso is cut into halves and the sweet rice inside is poured with latik na tuba (nipa palm syrup) before scooping it out. Best served with coffee.

The puso of Panay is wrapped in woven young leaves of nipa palm. It is served with latik na tuba (nipa palm syrup).

This delicacy can only be found now in the municipality of Panay, Capiz. It is being promoted now by the local tourism office of Capiz.

The latik na tuba (nipa palm syrup) is poured over the puso right before you scoop it out to eat it.

When in Panay, drop by the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.

It is served with nipa palm syrup (latik na tuba). You may find this similar to the patupat of Pangasinan. Yes, it is closely similar, only that the Pangasinense's patupat is cooked in bennal or sugar cane syrup. 

The puso of Panay town in Capiz is not like the kind of puso we can find in other parts of Visayas and Mindanao. 

The puso of Cebuanos are made with plain ordinary rice cooked in woven coconut palm into Visayan kan-on or the Tagalog kanin.

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Related posts:

puso (plain rice)


pastil

Kalintubo


Pasong

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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. 

Thank you for all the encouragement and enthusiasm. I need your moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. 

Sharing is happiness to me.  If you are pleased and happy with what you found here, please share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED. I feel energized when it becomes part of the reasons why you are happy and smiling. 

Edgie Polistico  

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

tikoy Gumaca

tikoy Gumaca – /ti-koy gu-má-ka/ Quezon delicacy [n.] tikoy wrapped in anahaw palm. 

The tikoy in it is prepared like the conventional tikoy using ground glutinous rice, butter, and ground sugar as the main ingredients.

My wife, Margette, trying the taste of tikoy we bought in Brgy. Buensuceso, Gumaca, Quezon.

What makes Gumaca tikoy unique is that it is wrapped in dried leaves of anahaw palm. The tikoy is stuffed into a tubular cellophane wrapper (or the usual large ice-candy plastic wrapper), and layers of anahaw leaves are then wrapped lengthwise around the filled plastic tube and tied on both ends.

The finished product would look like a long pike of unhusked corn - distinct and appealing packaging.

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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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