Yay! We are looking forward to this season every year when we have to pick Indian mangoes from our 12-year-old tree.
I took only a couple of pictures the other day. I will post more when hubby decides it’s time to harvest.
The green and crispy mango is best paired with home-cooked condiments called ‘alamang’.
I have my own version of alamang or shrimp paste.
P5 alamang, 1/4 kilo kamias, 1 pc. onion, several lobes of garlic, 2 long chilis (siling pang-sigang), water, sugar, and pepper to taste.
Saute onion and garlic. Add in kamias (cut in small pieces). Cook for a bit. Add in alamang. Put 1/2 cup water. Let it simmer for a few minutes. Add in sugar to taste, siling pang-sigang and siling labuyo. Yummy!