I am sure they are referring to ripe mango. But what about green, unripe ones? Foreigners do not fancy this but locals do. There is a mango tree at our backyard (vacant lot) and during summer (the mango season) the fruits were so abundant we can have mango feast everyday.
The other day, my colleague came in with a plastic of green mango. She offered to share but I sensed she's enjoying munching on the crunchy fruit so much maybe one whole fruit was just enough for her. Then the following day as I was walking towards Shangri la Mall, I saw this woman along the sidewalk selling unripe mangoes.
Too tempting. I asked her how much. She said Php20 each. Hmmm. Quite expensive, I told myself. That's already half a kilo in the wet market. But then I reckon part of that amount goes peeling, slicing, the rock salt (pink! more on this below..), and
The most popular seasoning in the world is salt. We put salt to various food to add or enhance flavor. But vendors nowadays have become creative. The seasoning is now being seasoned!
Meet salt spiced up with chopped red chilis...
So here's how I enjoyed my unripe or green mango:
Dip it or sprinkle with salt (or the chili salt concoction). Yum! The salty-spicy taste fights off the sourness of the mango.
The other way is to dip the mango in sauteed shrimp paste or bagoong. Heaven! It's hard to describe the taste - a mixture of sweet, salty and sour all dancing in my taste buds...plus the pungent smell of bagoong adds a nice tune to this number.
Hay sarap! Want one?