Mango exported never can be shipped ripe - hence whatever you get in your northern countries is only remotely similar to the original. Mango fully sun ripe such as these delicious mango on the photo can last only for 2-3 days then start to rot.
Once ripe like the ones on the photo - mango no longer can be transported. Mango are fragile, sensitive to pressure points and may foul within a day or two at pressure points. Hence mango are best when eaten the day you buy your mango fresh from the market or latest next day.
The use of mango fruits is manifold. Traditionally here in the Philippines we use mango for fresh mango juice, mango shake, mango ice cream or simply as a fruit or in fruit salad ...
If you love the creativity of a chef, then try mango-banana flambée recipe.
take a clean pan on fire or gas - medium heat, then add per person:
1-2 spoon brown sugar
shot local brown rum
the pealed 2 halves of a mango fruit
one banana, cut in half alongside
sugar and rum will melt and the mango/banana will gently boil in this tropical mix of sugar-rum. heath both sides a few minutes per side until banana gets soft. now before serving add another shot of rum and light the hot alcohol - poor on a plate - be careful to avoid spilling the burning alcohol.
Serve the mango-banana flambée while burning.
No worry about alcohol, all alcohol will be evaporated and only the delicious rum taste left in your dish. Hence the recipe also is children safe!
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