Pinoys love mango, that’s a given, but have you ever considered having it in kimchi form? In theory, it might seem odd, but in reality, the combo really does work – slices of sour-sweet mangoes served in homemade kimchi make for a tastebud-tingling, tangy, spicy side dish that asim-ply can’t resist.
The thick strips of locally-sourced carabao green mangoes are firm and crunchy in bite, and super sour in taste, since they’re unripe. They get really spicy, due to the kimchi brine it’s soaked in. The tanginess will hit you at first, followed by the strong spicy punch of a good kimchi. Both flavors work well together, and neither one overpowers the other.
“Early this year, a friend began mentioning to try this unique type of kimchi, which is the mango kimchi. Because of my insomnia, I tried watching videos on how to make kimchi,” she said.
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