It is amazing to know that from just a sweet and tasty fruit, mango can be transformed into different by-products.
Understanding them helps us see the greater value of mangoes and aids our decision making when selecting which fruit trees to cultivate in our farm lots.
Table of Contents
Fresh fruit
This is what we often see in markets, whether sour green or golden yellow, these are sought after as sweet desserts or sour unripe ones best paired with bagoong or alamang.
Mango float
Served during festive occasions and other celebrations, this sweet dessert uses sliced ripe mangoes, Graham crackers and whipped cream.
Thai sweet sticky rice with mango
It is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands.
Dried packaged fruit
Sold in supermarkets, these dried mangoes are also exported to foreign countries.
Mango puree
Mashed peeled ripe mango served plain or occasionally mixed with yogurt, smooth or chunky, are among good solid foods to introduce to weaning babies.
Mango concentrate
Product is processed to remove certain ratio of the natural water content found in the mango and produce a concentrated product in smaller volume.
Mango juice
Drink mix composed of several ingredients, including sugar, food preservatives, coloring agents and nutrients.
Mango nectar
Composed of mango concentrate, water and added nutrients.
Mango fruit cocktail
Used in salads.
Mango flavored ice cream
Tasty cold dessert treats.
Mango preserves and jams
Used as sandwich spreads.
Mango pickle
A variety of pickle prepared using mango.
Mango seeds
This can be used for nursery planting materials.
Fertilizer
Mango peel, seeds, leaves, branches can be used as organic fertilizer.
Lumber
Mango wood for lumber and furniture making and fruit boxes.
Home furniture
Mango wood for home furniture.
Medication
Specialized fruit, leaves and plant extract for drugs and medicine.
