The Extended Hot Water Dipping for Mangoes, EHWD

I heard about dipping mangoes in hot water bath when I was in college. They are saying it’s a quality control measure. the other details are vague.

Time to clear the vagueness by mean of two sources. Hot Water Dipping is done for two reasons.

From Done to mango and pawpaw to prevent latent Anthracnose development. There are two methods of implementation.

a) Fruits are dip in hot water, 55ºC,  for five minutes. Placing in cold storage immediately is refrained to prevented fruit injury.

b) Fruits are dip in hot water, 55ºC, with 0.1% Benomyl(Benlate)  for 1 to 3 minutes.

The two processes are done with strict monitoring. Slight deviation from specified time and temperature might be detrimental.

From In years 2002 and 2006, mangoes exported to China were intercepted due to insect larvae. Because of two separate incident, all mangoes exported to China are required to undergo expensive vapor heat treatment.

The second reason is to eradicate all insects.

Researchers from PHTRC-UPLB, Postharvest Horticulture Training and Research and Philippine Nuclear Research Institute, PNRI, developed the EHWD as much cheaper alternative.

EHWD – extended hot water dipping entails dipping mangoes in hot water, 47 to 48ºC, until the pulp temperature reaches 46ºC, maintained for 15 minutes, then 10 minutes air cooling and 30 minutes tap water cooling. Fruits are then air dried before  packing. It is applied 48 hours after harvest on mature fruits to prevent internal breakdown. It has no effect on ripening, quality and sensory properties.

Other important requirements of EHWD
1) Mature mangoes, immature tend to undergo internal breakdown.
2) Insect proof treatment facility
3) Accurate timers and heat sensors
4) Carton with netted vent holes to prevent re-infestation.
5) BPI quarantine officer to monitor the procedure.

ripe carabao mango 3

Unsweetened Dried Mango Rolls

The common method for making dried mango: Selection of ripe and firm fruits. Slicing and cooking in syrup with metabisulfite or erythorbate. Then drying to drive away excess moisture.

Adding syrup has three purposes. Render the fruits sweeter and more acceptable. Fill the slices with sugar to avoid too much shrinking during drying process. And act as natural preservative.

Sodium erythorbate or sodium metabisulfite is added to prevent discoloration. The latter is discourage due to  allergic reaction to some hypersensitive persons.  The first is recommended and still safe as of date.

I already tried drying carrot slices under heat of sun. It resulted to thin curly and tough carrots with the original orange color. Drying ripe mango slices also yielded similar color retention. The texture was still soft due to original high sugar content. A bit chewable texture, sweet delectable mango taste and fragrant aroma. A better alternative to traditional dried mango.


1) Select firm ripe mangoes. Take time practicing this skill. Flavor and texture uniformity of final product largely depends on this. Take note of firmness, skin color and aroma.

isang pisngi ng manga

2) Make slices about 2 mm thick. Thicker slices take longer drying time and allow more room for spoilage and contamination. Drying two mango halves takes relatively long, probability of deterioration during drying is high.

3) Arrange slices in tray (aka plate) and dry under the sun from one to two days. Cover with fine net. Fragrant mango aroma will surely attract dirty flies.

mango slices in plate

natural dried mango strips

4) Roll the slices and pack.

unsweetened dried mango rolls

Keep the whole procedure as clean as much as possible. No heat treatment is involve in this process. Sun’s heat is not enough to render microorganisms harmless.

Maja Blanca With Carabao Mango

Another version of maja blanca recipe. This time using only cornstarch as gel agent. Using one part cornstarch for every four parts of other ingredients.

maja blanca with manga

Ingredients: These are the amount I gathered after a simple cross multiplication procedure.
3 cups coconut milk
1.5 cups sugar
1.5 cups cornstarch
1 cup evaporated milk
3 pcs bukyot carabao mango, ripe, cubes. bukyot means very small


1) Get one coconut. Get the coconut grater. Break the nut and grate it yourself. Shed some sweats and tears.

2) Add four cups of lukewarm water to grated coconut. Mash thoroughly with both hands. Strain through clean cheesecloth to get about three cups of coconut milk. Repeat the mashing and straining as necessary to complete the three cups requirements.

3) Place coconut milk in casserole. Add 1.5 cups sugar then heat gently while stirring. Let cool when all sugar are completely dissolved.

4) Add 1.5 cups cornstarch and one cup evaporated milk. Mix well. Cornstarch tends to form lumps making it hard to dissolved. Undissolved starch will cause unpleasant taste. Filter out the lumps and mash it in a small bowl. Add it back to prepared solution.

5) Taste the mixture and adjust according to taste preference – add milk, sugar or other flavorings. Measure all added ingredients. Add additional cornstarch if it exceeds one cup. Do cross multiplication for the necessary adjustment.

6) I added some mango slices. It never exceeded one cup so any cornstarch adjustment is not needed.

7) Place the mixture over low flame. Stir continuously until it becomes very sticky.  Then immediately pour on oil coated tray. Flatten the surface with a spoon. Let cool.

8) Slice to desired sizes using an oil coated knife. Serve.

Nestle Zero Fat and No Added Sugar Mango Ice Cream

Craving for ice cream but dying to loose fat? Oil is one of ice cream ingredients so gaining fat from eating such is likely. The non-fat or the zero fat alternative might be right for you, like this one!

nestle zero fat ice cream

How true? The nutrition facts clearly states that it really contains no fat. As added bonus, it has no added sugar either. The 14 grams of carbohydrates might came from the flavor itself (mango and milk). Ignore the value and eat the ice cream. Do not expect the manufacturer to remove those carbs – it cost a lot.

ice cream nutrition facts

Carbohydrates are source of energy. Avoiding too much is bad. Doing daily routine might be hard if you do.

Instead of using table sugar or aspartame, the product has inulin and sucralose as sweetener. Inulin. Can be 10% as sweet as sugar. Helps increase calcium and magnesium absorption. Can replace sugar, fat or flour. Contains 25-35% less energy than carbohydrates. Sucralose. It is 600 times as sweet as sugar. Could be a healthier alternative cause health issues regarding this sweetener is rare. Popular brand is Splenda.

Time to eat.

scooping ice cream

This ice cream is awesome. I feel like eating real mangoes.

Like other foods, some ingredients are declared in their generic names. Is it hard to list the specific names of the following? 1) bulking agents, 2) stabilizer, 3) emulsifier, 4) food colors, 6) food acids, and 7) nature identical flavors.

ice cream ingredient list

The product is exclusively available at Mercury Drug for 153 pesos per 450 ml cup.

approximate downward measurement


Mango and Chico Wine : Chico Fruit As Wine Starter

Last December, 2010, I received a call from from GMA 7 Pinoy MD team. They requested a wine making demonstration in front of camera. I did as requested and the featured video was aired. Here is the video link of mango wine making for those who missed the episode.

Six months have passed. These are the wines I made during the demonstration. They only requested the mango wine but I also made a chico wine after the taping. Both wines are good but I think mango taste better.

chico and mango wine

Wine can be made by natural fermentation or by a more controlled pasteurization and addition of yeast starter. The latter is the preferred method cause it yields more predictable result.

My former professor and boss told me that chico is a good wine starter. Someone also told her about it. A late worker of a distillery. The fruit should be allowed to over-ripen to the point that it is too soft and exudes sap. Then the chico is added to prepared fruit juice and allowed to ferment. She added that the resulting wine from this method is excellent.

During the demonstration I got a  chance to test the chico’s effectivity. I set aside some juice and added chico as fermentation starter. I also prepared a pure chico juice. No starter was needed for chico wine – the fruit itself was the starter. I kept  them in dry cool place for six months.

The final verdict. Chico is really a good wine starter. In fact the chico fruit itself will ferment on its own. I gonna find time making more wine the next chico fruiting season.

How To Make Dried Santol Peels : Food Souring Agent (Pampaasim)

The three common souring agent for cooking are sampalok, kamias and santol. I mean fruits so I never included vinegar in list. Green mango is sour too but I have never heard someone using it as pampaasim sa sinigang. I can try it later maybe.

Whenever the sampalok is needed for cooking, a commercial instant cube version is available. I think its Knorr Sinigang sa Sampalok. Kamias is also available in dry form. It can be bought from public markets. She use this often for sinaing na tulingan.

Big brother loves cooking ginataang labong (young banana shoots cooked in coconut milk). He adds santol seeds and peel to give the dish a sour kick. But santol is only available for a limited period, at the start of the rainy season.

Santol peels are edible. Its taste is a sharp kick of extreme sourness that last for few seconds. In my previous experiment, sweetened santol peels, I noticed that taste of boiled peel extract is good. I thinks its sourness will fit for many kind of dish – especially sinigang.

Now, the idea is to make dried santol peels so it will be available whenever we need it. Plus it will add value inexpensive fruit.

I already prepared the peels for drying. I removed the seeds. Scraped inner soft part. Peeled of the outer skin and sliced to desired sizes. The  drying schedule is today but it is raining all day long… I placed the slices inside refrigerator. I will continue the experiment on next sunny day.

slice santol peels

update as of june 12, 2011

Today is Sunday and a sunny day. Perfect for drying santol peels.

update as of june 17, 2011

The peels was ready after three days of full sun drying. She used it to cooked pinaasiman na uguraming dagat – fish.

dried santol peels

uguraming dagat pinaasiman

It taste great!