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The freezer time shown is only for the best quality where the dried mango is kept frozen at 0 °F continuously. Any spoiled dried mangoes should be removed from the freezer to avoid affecting the others. The best way to detect spoilage is to look at and smell the dried mangoes: anything that has an odor or visible mold should be discarded.
In 1980, Uy founded Profood International Inc. when he was 19 years old which would become known for its dried and processed fruits products, including the "Philippine Brand Dried Mangoes". [ 3 ] [ 4 ] Initially, he had trouble in establishing his business domestically so he focused on producing products for export.
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
Various dried foods in a dried foods store An electric food dehydrator with mango and papaya slices being dried. This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food ...
[36] [37] Mango float and mango cake, which use slices of ripe mangoes, are eaten in the Philippines. [38] [39] Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also consumed.
It has small fruits that are pale yellow when ripe and are very sweet, though much more fibrous than commercially cultivated Mangifera indica species like Carabao mangoes. It is threatened by habitat loss. [2] [3] [1] [4] In the Philippines, pahutan mangoes are eaten ripe as is, or eaten with rock salt or used in salads when unripe. [5]
The skin color is green, with yellow blush when ripe. The fruit has a somewhat almost like an unusual shape that is ovate. The flesh is bright green-yellow, ripening from fibrous yellow flesh compared to the native carabao mango, with crispy and has a mildly sweet taste when green, and a sweet taste like banana when yellow. [2]
The Carabao mango, also known as the Philippine mango or Manila mango among other names, is a variety of particularly sweet mango from the Philippines. [1] It is one of the most important varieties of mango cultivated in the Philippines. The variety is reputed internationally due to its sweetness and exotic taste.