“Let the sweetness of mangoes remind you of life’s simple joys.”—Author unknown
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In a recent survey carried out by the National Mango Board, 70% of participants selected the Carabao mango as the sweetest mango globally. The survey also indicated that 80% of respondents favored sweet mangoes over tangy varieties, while 60% preferred yellow mangoes to green ones.
A study published in the Journal of Agricultural and Food Chemistry states that a mango’s sweetness is determined by its sugar content, specifically the levels of glucose and fructose. Furthermore, the research highlighted that the ripeness and variety of the mango also play a significant role in its sweetness.
The Carabao mango, which is acknowledged as the national fruit of the Philippines, possesses a Brix Value ranging from 18 to 22. The Brix Value serves as an indicator of the dissolved solids present in a liquid, determined by its specific gravity, and is frequently utilized to assess the dissolved sugar concentration within a solution. One degree Brix equates to one gram of sucrose solute dissolved in 100 grams of solution, reflecting the solution’s strength as a percentage by mass.
In terms of the fruit’s attributes, the Organic Garden Tips (OGT) notes: “The Carabao mango is renowned for its remarkable sweetness and juiciness. It typically weighs between medium to large (300-500 grams), features a vibrant yellow skin, and has a slender, elongated form. The flesh is tender, devoid of fibers, and pale yellow.”
Concerning its flavor profile, OGT remarks: “It is intensely sweet with a hint of tang, often likened to honey. There is minimal tartness.”
When selecting the sweetest mango, it is important to note that the decision is not solely based on sugar content; it is also influenced by aromatic compounds such as terpenes, which play a significant role in the overall sensory experience of the fruit. Terpenes like myrcene and limonene impart distinct floral, citrus, or resinous characteristics to mangoes, thereby enhancing the perception of sweetness. Varieties that possess a well-balanced terpene profile tend to taste sweeter, even if their sugar levels are not the highest.
In order to create a list of the sweetest mango varieties, several criteria were taken into account: elevated Brix values (which indicate sugar content), the global reputation among mango aficionados and horticulturists, a harmonious flavor balance (sweetness with minimal acidity or tartness), market availability or suitability for cultivation, and the consistency of sweetness across different growing regions.
In the Philippines, there are three well-known varieties of mango: Carabao mango, Pico, and Katchamita (also called Indian mango). The fruit of Carabao mango is elongated and kidney-shaped, characterized by thin yellow pulp, and has a very tender taste and slight aroma.
The fruit of the Pico variety has a distinct beak on the apex and has a fibrous light orange-yellow flesh. Katchamita’s fruit, on the other hand, is small and rounded, has green skin and yellowish flesh.
Other widely grown varieties include Apple mango, Pahutan, Paho, and Señorita. The varieties Cambodiana and Hawaii are exclusively grown in Batangas and Pangasinan, while Duldul, Florida, Spanish, Mestiza, and Zambales are only grown in Davao City and Davao del Sur.
Around 80% of the country’s total mango production is Carabao mango. The Piko variety is produced at only 5%, and the remaining 14% is composed of other varieties such as Katchamita, Apple mango, Florida mango, Keit, Valencia, and others.
Based on the data from the Philippine Statistics Authority (PSA), as of 2021, Ilocos Region remained the top mango producer with 124.68 thousand metric tons, contributing 22.4% to the national production, followed by Central Mindanao and Zamboanga Peninsula, which both shared 9.8% to the national output.
Ripe mangoes are eaten fresh as a dessert or processed into dried mangoes, puree, juice, concentrate, shakes, and many more. When eaten green, they are a tasty treat for lovers of sour fruits as they are usually dipped in salt, fermented fish, or shrimp (bagoong). Green mangoes are also pressed into juice and shakes.
Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream or blended with milk and ice to make thick milkshakes. In Thailand and other Southeast Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango on top as a dessert.
Export products from mangoes can either be fresh or processed. Fresh fruits are divided into two: ripe or unripe. The following are the products from ripe mangoes: confectioneries, mango slice for halo-halo, mango scoop for ice cream, mango slice for bakery product, mango juice, and mango milkshakes and smoothies.
Mango juice and mango shake can also come from unripe mangoes. Other products are salad and mango dessert with shrimp paste.
There are several processed products: mango puree/concentrate, dried mangoes, mango bar, mango candy, mango jam, mango wine, mango essence, canned mango pulp or slice, mango chutney, mango ketchup, mangorind, pickled mangoes, and mango cider.
Other processed products from mango are vinegar, glazed or crystallized, chips, butterscotch, empanada, otap, hopia, barquillos, pizza, powdered mango, dried mango from puree, and chocolate mango.
