Baby Mangoes, Mango Toast and baking...
I am thankful for the wonders of nature and the great inventor of the camera. More often yellow ripe mangoes are one of our favorites ,asian countries especially have quite played on several flavors and is even developing renditions to enhance the science of preparing mangoes-those that blends well with green mangoes. Serving it with salt and chilli, or with sauteed anchovies, or with sugar and chilli, with plain fish sauce,chopped up with onions, tomatoes to make a salad, concocted to make a blended beverage. Other varieties Florida Mangoes,Indian Mangoes, Hawaiian Mangoes, and many more. One thing we Filipinos should be thankful of is our Philippine Mango, The National Fruit of the Philippines. I had always seen mangoes in its before and at full maturity stage. Green to pale yellow usually is sour, and yellow is in its fully ripened stage, Do you smell the fruits you buy or harvest ?This is the way to know if a fruit is on its prime aside from appearance, texture and fruity and lightly floral aroma. The photos above are tiny ones, baby mangoes. Encouraging you to always practice and develop your skill in baking at a very young age. Enjoy mango jam with your hot pan de sal ,monay or toast.
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