The Best Mango! ( Shrimp Mango Salad )

Nothing compares to Guimaras mangoes which is exported directly to Europe, US and Japan fresh, or processed and it is famous woldwide that it has been oftentimes referred to as the world's Best variety because of the sweetness.

A mango is a fruit which is indigenous to the Indian subcontinent, belonging to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica - the common mango or Indian mango - is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially world-wide.


Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink called panna or panha comes from mangoes.

Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[citation needed], is created by mixing ripe mangoes or mango pulp with yogurt and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk, and is consumed with bread.

Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products like muesli and oat granola.

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Well, I'm still on my culinary training and I observed many Filipinos really love eating fresh mango for their dessert, even they can afford luxurious dessert. I was thinking most of them really look up for a nutritional benefits. Natural sugar is still best, I must say that!


Mangoes are full packed with vitamins, minerals and anti-oxidants and contain like all fruits very few proteins, fats and calories. They are perfect to replenish salts, vitamins and energy after physical exercise.

Mangos contain also a lot of tryptophan, the precursor of the "happiness-hormone" serotonin.

Tryptophan is an essential amino acid that is needed for the production of niacin, serotonin, and melatonin. Serotonin is needed to transmit nerve impulses from the brain and is essential in regulating mood. It also works in conjunction with melatonin to regulate sleep rhythms. The body cannot produce tryptophan, so it is essential that you get enough from your food.


This is my own version Mango Shrimp Salad. This recipe makes 6 servings.


3 tbsp distilled white vinegar
3 tbsp sugar
6 tbsp dijon mustard
6 tbsp mayonnaise
Black pepper to taste

3 1/2 cups ripe mango cubes
1 lb cooked medium shrimp
3 tablespoons chopped fresh dill or spring onion
Hot pepper sauce
12 lettuce iceberg lettuce leaves


Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)

Combine  mango, shrimp, and dill or spring onion in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

Let's thank GOD for the food.




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