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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.
It was listed as a curator's choice mango at the Fairchild Tropical Botanic Garden's 2010 International Mango Festival in Miami, Florida, [3] and has been promoted by Fairchild for its positive characteristics. [4] A Manilita tree is planted in the collection of the USDA's mango germplasm repository in Miami, Florida. [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 Dinamulag Festival also known as the Zambales Mango Festival is an annual festival held in the province of Zambales in the Philippines to celebrate or encourage bountiful harvest of the province's mangoes. The festival was first held in 1999. [1] The mascot is a mango. [2]
The Pico mango (also spelt piko), also known as padero, is a variety of mango from the Philippines. Along with the Carabao mango, it is among the most commonly commercially cultivated mango cultivar in the Philippines. [1] Pico mangoes are characterized by highly elongated fruits, reaching up to 12.5 centimetres (4.9 in) in length but only ...
Angie mangoes are a dwarfing mango tree from Florida, rated highly for their taste. Angie has a resinous taste, similar to the Carrie mango. Angie is considered to be a disease-resistant mango, but in high humidity environments Angie's new leaf growth is susceptible to mango scab. Anwar Ratol: Pakistan , India (Uttar Pradesh)
Mangifera altissima (commonly known as pahutan, paho, or pajo), is a species of mango native to the Philippines and surrounding regions in Indonesia, Malaysia, Papua New Guinea and the Solomon Islands. It is not grown commercially but is harvested from the wild in the Philippines.
[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. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in mango ice cream and sorbetes.