Mango Overload

Indian mango fruits in our yard. 

Philippines is located in the tropical part of the world. One of the perks living in the tropics is having numerous fruit- bearing trees thriving in the land. In our place, one of the signs of summer vacation (PAGASA said that there is no summer in the country. However, we used to it. That is why I am still using it in this blog entry. So much explanation. Back to the topic.) is the flooding of mangoes. Call it exaggeration, but your eyes might surrender when you do surveillance here. In the barangay where I am living, there are many mango trees start to bloom earlier in January and bear fruits abundantly starting March. Barangay fiestas in our town are usually celebrated from March to April. After eating meat and seafoods, there is high chance that you will eat ripe, sweet mangoes as dessert. No one can say no to the delicious food from a tree. 

If you are a mango lover, you will really enjoy your stay in our area. Aside from coconuts, mango trees are rampant in the locality. Most of the backyards here have at least one. In our residence, we have an Indian mango fruit. I remember that my father planted it when I was in college. Actually, the plant was like my height when it reached our area. It was replanted as it was uprooted somewhere. Due to the utmost care given by my sire, it grew normally and now it is our shade and cooling place in a hot afternoon. It yields bountifully that we give fruits to our relatives, neighbors, and even workmates. My father and I brought bags of mangoes twice in our school before the class suspension due to COVID-19. My fellow teachers ate the produce as is while others sliced them first before dipping the strips in salt. I bet you are salivating at this moment. 

There are varieties of mangoes you can choose from aside from indian mango. Carabao mango, usually the yellow one when ripe, is my favorite. There are also piko, and apple mango as its skin has red parts. People in our place have many ways to consume these varieties. My mother use indian mango to cook sinigang. Last week, my younger brother cooked mango jam. It can be a substitute for spread. My aunt loves dried mangoes. Last year, she gave us her product and it was good. To do that, it requires patience. Last Sunday, we ordered halo- halo with cubes of mango drizzled atop. That was heavenly treat for my sweet tooth.

Mango has become an industry in our town. Some farmers became rich as they engaged in trading of the fruit inside and outside of our municipality. But to the pandemic, mango growers are problematic on how to sell their produce. Some are posting their product on Facebook. Others are in the street selling for as low as twenty- five pesos per kilo. This year is not sweet for their business venture. Hoping that they will bounce back next year.

While going to the market and store is not easy due to the imposed community quarantine, you can feed your tummy with mangoes. Enjoy eating. 

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