The regular season for flowering is from November to February, harvesting from March to June.
The regular season for mango is flowering from November to February and harvest from March to June. - See more at: http://www.themangofactory.com/growing-mangoes/organic-mangoes/growing-organic-mangoes-in-the-philippines/#sthash.ABKWvqRz.dpufMy wife purchased today in the market a whole basket with 21 kilo ripe golden mangoes, for 80 pesos the kilo, see the picture.
The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It is also called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. For Filipinos it is manggang kalabaw (carabao mango) while for commercial trade, the Philippine government refers to it as ‘Manila Super Mango’ and is the country’s top export variety and is considered one of the best mango varieties in the world. Manila Super Mangoes are meant for export.
Filipinos slice up a ripe Manila mango lengthwise, producing three flat slices, the middle slice containing the large seed. With the outer slices, you either scoop out the flesh with a spoon or make cubes using the “hedgehog” method — make a crisscross grid with a knife, turn the flesh out with your hands and then scrape off the chunks.
The top producers of mangoes are the provinces of Pangasinan (30%), Isabela (15%), Negros Occidental, Zamboanga del Norte, and Nueva Vizcaya. In the Philippines, mango growers are classified as backyard growers, commercial growers or corporate farms. Half of the mango supply comes from backyard growers, defined as those who own five to 20 fruit-bearing trees.
The people who sold the mangoes to my wife today are backyard growers. We found out that they live very close by, just in the next barangay.