6 yummy dishes that use mangoes creatively

Make no doubt about it, we are in mango season! While it's hard to beat eating the fruit as it is — wrestling with bare hands, or even by scooping the juicy meat with a spoon — it's hard to blame Filipinos when they get creative with the fruit of which they claim to having the best.

In Zambales, Kapuso journalist Kara David stumbled upon a restaurant that used mangoes creatively in its dishes, whether they were savory ones — mangoes in your dinuguan, anyone? — or as dessert items.

1. Mango in pancit. It’s the usual pancit canton that we know, but with sliced green mangoes as toppings and drizzled with sweet mango jelly.

2. Mango in dinuguan. The grated green mangoes is added before the pork blood, and when that mixture is done, cubed green mangoes are added as something of a garnish. The sourness of the mango neutralizes the odor aka lansa that often accompanies dinuguan.

3. Manggalitin aka pinangat sa manga. Instead of adding water, grated green mango is mixed with fish, onion and ginger before wrapping in banana leaves and cooking in a palayok. The mango works like magic, removing the fishy smell and balancing the salty flavor.

Mango pancit!

4. Turon with mangoes. Here’s the turon to end the langka – no langka debates: turon with mango. Even better: This one doesn’t have added sugar, as the mango lends the turon the natural sweetness.

5. Suman with manga. Instead of the usual suman and manga, how about turning the sweet mango into a sauce and then drizzle it onto the suman and/or use it as a dipping sauce?

6. Manga’t bagoong sorbet. Grated yellow mango, grated green mango, ice, mango syrup, and then topped with sweetened bagoong, which neutralizes all the sweetness of the mango. It’s like a mango shake, except it’s extra. — LA, GMA News