We only crave for Indian mangoes on its mature unripe state. Its crispy texture and taste that is not too sour makes it perfect as snack. We want it. In fact we crave for it. It makes our mouth watery whenever we see or think of it. It is good as plain and even better when dipped in soy sauce and vinegar concoction.
Other popular varieties on the other hand are best enjoyed when rare ripe to fully ripe. They are too sour when unripe. Can only be eaten by people with tolerant taste buds. If i want mango and given no choice, I am dipping it in either soy sauce or granulated sugar. Not a good habit as both options if taken too much are hazardous to health.
If we look into the scenario deeper. We will realize that this variety is only in demand on its early season. It goes down rapidly toward the end to the point that its price gets very low, but still, no one is buying. I am seeing a lot going on supersale. The reason, they are already ripe. The scene could have been different if they know how to process it.
The Indian mango is at its peak of taste quality at its ripe mature state but degrades toward ripening. It taste great too but may be equal of other variants, carabao, piko and sapadera variety. We are accustomed to eating it raw that we immediately think it is inferior.
Processing it to mango candy adds value. Saves it from tragedy. The mango candy below is made of rare ripe indian mangoes. It is very delectable and comparable to the one made of carabao mangoes.
Other common mango products can be derived from it. Acidifier like tartaric, citric and malic acid should be added to compensate for lack of sourness. Sugar may also be necessary as it also lack sweetness. With the right trick, high value commodity can be made from small capital.
I can’t believe it. Our two kids are enjoying ripe Indian mangoes. They are waiting near the tree for falling fruit.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.