Mango: Katchamita variety
Fruits, Know Thy Food March 8th, 2007
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.
March 9th, 2007 at 12:07 am
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.
March 9th, 2007 at 2:35 am
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.
March 9th, 2007 at 10:26 pm
I love indian mangoes with toyo and sugar
MMM! Or with bagoong of course!
March 13th, 2007 at 7:06 pm
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.
March 15th, 2007 at 9:26 am
Hi Karen,
Is this the type of mango they use to make Green Mango shake?
March 22nd, 2007 at 3:37 pm
Cands dear, puede siguro although someone said it’s the larger, Java variety that they use for green mango shake.