BY: VALERIE ANN DISMAYA
As summer begins, many Filipinos eagerly anticipate mango season. Known for their sweet taste, rich flavor, and enticing aroma, mangoes are a favorite among fruit lovers. But did you know that aside from being delicious, mangoes also offer numerous health benefits?
Mangoes can be enjoyed in various ways—eaten fresh, dipped in salt or shrimp paste, or blended into shakes and desserts. But beyond their taste, they are packed with vitamins and antioxidants that help fight diseases.
Mangoes contain nearly twice the amount of vitamin C found in oranges, boosting the immune system. They are also rich in vitamin A for better eyesight and fiber for good digestion. Additionally, they have antioxidants that help prevent cancer and reduce the risk of heart disease.
But how did mangoes become so abundant in the Philippines?
Mangoes are native to tropical countries like the Philippines, India, and Thailand. Thanks to the country’s warm and humid climate, Philippine mangoes grow sweeter compared to those from other regions.
In fact, two of the world’s sweetest mango varieties are found in the Philippines: the Sweet Elena variety from Zambales and the Super Galila or Guimaras Super variety from Guimaras.
Interestingly, both belong to the same mango type—Carabao mangoes, which are known for their exceptional sweetness.
Mango farming has long been part of the Philippine agricultural landscape. This is why the fruit has been officially recognized as the country’s national fruit.
The choice is fitting, as the Philippines is one of the world’s largest mango producers. With this, the Department of Agriculture and other government agencies continue to support the country’s mango industry.
And with the summer season in full swing, mango production is expected to increase, leading to a higher supply in markets nationwide.
From green mangoes dipped in bagoong to ripe mangoes in desserts, shakes, and smoothies, this fruit remains a staple in every Filipino household.
So, are you craving mangoes now?
