Paho - A Summer Side Dish

Summer is here and so are paho.  But wait, what is paho?  A variety of mango that is much smaller than their cousins, the piko and kalabaw variety, these mangoes are actually not underdeveloped.  They are the "fun size" version (about an inch or so long) of your regular mangoes.  But do not be fooled by their size, these babies are packed with flavor and aroma.   They are native here in the Philippines and very popular in Batangas during summer.  I always look forward to eating them because they have got a very short season, lasting only weeks to about a month.

These dill-like smelling mangoes  are usually eaten raw, like your usual unripe mangoes.  They are the perfect side dish for your grilled meat or fish.  How to eat them?  Just slice the fruit in half, lengthwise, just like you would with avocado then remove the seed.  Slice each half into strips.  I warn you, your kitchen will smell like dill!  Here are some combinations you can try with paho.  You can eat paho with the famous bagoong Balayan from Batangas (fermented fish in salt), chopped tomatoes, and onions.

You can also try this combination, instead of bagoong, you can use, bagoong alamang (shrimp paste - a salty relish with tiny shrimps),  paho, tomatoes, and onions.  I suggest you get the spicy version of the bagoong alamang for an even more tasty side dish.

Paho is also perfect with steamed fish.  This is how Batanguenos usually eat their paho.  Just cook your fish in salt and water with some kind of acid (paasim) which could vary from sampalok, dried kamyas, or vinegar.  They also put some pork fat together with the fish with the fat rendering as it cooks making the "sauce" oh so delicioso!  Add that sauce to your paho, tomatoes, and onion.  Uhm, more rice please! :)

This last combination is my favorite!  Just cut the salted egg in half then scoop out the contents with a spoon.  Mix it to your paho-tomato-and-onion combo and you are done!  I love it when the salted egg is mantikado (the natural oils from the egg produced from soaking it brine solution for I believe longer than the usual).

Here's how I served the paho that I bought at the market today.  They are still kind of expensive for as they are still rare.  This is the first time I saw them at the market so definitely the first picks of the season! Yummy! Peak season will be last week of March until April.

Are you familiar with paho?  How do you eat them?

What food reminds you of summer?  I'd love to know!