Week 3 #ulog #5 - Tis The Season Of Mangoes - I Love It!

Usually around this time and even earlier, mangoes are in season. There are places claiming to have the sweetest mangoes but for me I am not choosy as long as it is sweet and juicy. I have not eaten Mangoes in a while. One because they are expensive and sometimes not sweet. Two, my mom is coughing and eating mangoes will irritate her throat more.

Last month I saw someone selling mangoes on Facebook, organic or no spray they claimed.. The sizes were smaller than some but it was cheap 100 pesos per kilo so each kilo was either 4-5 pcs or even 6. I wanted to eat some. Well it was ok I gave Jay and his family 5 pcs. Some were sweet, but not so much but still good. Luckily I had some left when some visitor came. Sad to say I was not able to eat much of it.

I was sad because I was not able to try more. Then I saw my cousin posting she bought some from Miagao. I contacted the person and unluckily it was all gone, so I made a reservation for their next harvest May 23-24. Finally I was informed they harvested so I ordered 8 kilos for myself and 2 for a classmate. But I had to order 10 more kilos for my niece.

These are my 8 kilos. They are bigger, 4 per kilo. They used spray like the others but minimal. The tree is a centennial tree.(meaning 100 yrs old? wow). My cousin said they were sweet, I am taking her word because I know she loves mangoes.

So these will take about 2 days before fully ripe and not all together which is good. Tomorrow he will deliver the 10 kilos for my cousin, I'm thinking of buying more for myself and my companions, hope I can cash out and it is higher. I plan to get the 2 kilos for Jay and family.

They are bigger and heavier. I have been craving to eat the unripe ones with bagoong or guinamos or salted fish paste (I think)

The fish paste in the red bowl is actually dark grey color. When you buy them it is usually pinkish but I saute mine in garlic, onions and some pork especially the fat part. We put a little vinegar and sugar. It can actually be eaten as is kind of raw. So I play safe, when we buy (it is kind of expensive too) 80 pesos for a small glass. Jay would clean out the small stones and others, then heat the oil and start to saute the garlic, onions and pork bits, when cooked, he adds the fish paste. The he adds a little vinegar and sugar. It still maintains the salty taste but just got darker in color because it is cooked. It will also last longer in the refrigerator and less smell (for some it has a stinky smell but when you saute it, it smells better and appetizing because of the garlic. When I buy 2-3 glasses after cooking I place them in the ref.for anyone to get because it is a good appetizer especially when you don't feel like eating or if you don't like the food hahaha. It is like an enhancer, you just put a little with the pork or fish or even chicken with your rice and you will be eating a lot. They call it the Filipino caviar. I have never tasted caviar so I would not be able to comment on that. My supply would last a long time. And my cravings satisfied.

I can't wait for tomorrow or Saturday to taste the sweet mangoes.

Pictures are mine

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