Mango: Katchamita variety
Mangifera indica
Oh I didn’t know that what we commonly refer to as Indian mangoes are really called katchamita, which of course originate from India.
A previous post articulates how different mango varieties are eaten in the Philippines. Indian mangoes, for us, are best eaten unripe, for snacking with baguc (bagoong, salted shrimp fry paste) or a bit of salt.
Being born and raised in the U.S. to Filipino parents, I never knew there was such variety of mangoes! I think Mexican mangoes are the most readily available to us here in California, but I could be wrong. But besides that, my mother does love unripe mangoes with bagoong — a taste I have not acquired, yet.
hmm, i’ve never heard of that word. is it Tagalog? i love Indian mangoes. sadly, they don’t have them here in the southern US. we get Mexican mangoes but they’re not even comparable.
I love indian mangoes with toyo and sugar
MMM! Or with bagoong of course!
I suppose so Marvin, Mexican mangoes would be the most accessible, especially in California.
Hi Purplegirl, katchamita must be Indian, if I’m guessing correctly.
Truly, Joey! One of the things that would identify us as Filipino.
Hi Karen,
Is this the type of mango they use to make Green Mango shake?
Cands dear, puede siguro although someone said it’s the larger, Java variety that they use for green mango shake.