Dried Mangoes
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Cebu is also known for its overflowing supply of those yummy dried mangoes.It is good for you since dried mangoes are made from the actual fruit.
There are two kinds ;dried yellow mangoes and dried green mangoes.A Both are yellowish in color and have a meaty and translucent
appearance. No matter which kind you decide to feast on, you are
assured of one chewy treat that you can enjoy both as a snack or as an
after dinner dessert. The best part is, these dried mangoes are packaged
in small plastic bags and boxes so it is easy to carry around.
    
Dried Mangoes is considered as the best nutritious and convenient snack around the world. Very convenient, that made Cebu City more popular because of distributing the finiest dried mangoes around the globe.Not just Cebu City, Japan and Italy are also selling well. The food that made a mark in Southeast Asia.The largest Philippine-based dried mango producer is the Profood International Corporation. The founder of Profood was Justin Uy in 1978.As of today, Cebu has a reputation for being considered as the main source of dried mangoes here in the Philippines. Cebu-based SPFTC is engaged in the export and domestic selling of organic food like dried mangoes. Cebu had already exported 874418.00 metric tons of dried mangoes in 1999 with a value of USD 3,924,160.74.Besides the usual dried mangoes, other mango products are dried mango strips, dried mango chips, mango cubes in light and heavy syrup, mango slices in syrup and mango nectar.---http://en.wikipilipinas.org/index.php?title=Dried_Mangoes
Benefits of Mangoes:
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Cebu's special OTAP
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Otap is an oval biscuit made of flour, sugar, shortening and the ever reliable coconut. Sprinkled with sugar, a careless bite of this fragile biscuit would send fragments of it flying to the floor. But it is not as scary as it sounds; though one have to admit that eating otap is an art by itself. Little children are often told to be careful when eating it, they are supposed to put one hand under their chin to catch the sugar and fragments that might break off from its thin mass. Even adults have to master the art themselves; careful to inhale a little at every bite to ensure no bits of sugar goes astray. The use of the other hand still proves useful at times, if only to avoid the ants from feasting upon the fragments on the floor; which would be a waste of treat. That, my friends, makes eating otap one adventurous eating experience.
An Otap is a crunchy oval-shaped biscuit that is rather flaky when you
take a bite. Otap is made from a
mixture of flour, shortening, coconut and sugar.Otap is
nicely and perfectly covered with white sugar granules. Especially common in Cebu where it originated. Titay's, one of Cebu's oldest stores specializing in delicacies, is where one of the tastiest Otap can be bought. It can be reached by bus or by jeepney on the way to the Northern parts of Cebu.
DANGGIT |
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It is a salted dried fish that is best paired with hot rice and dipped
in vinegar. Others prefer a mixture of vinegar and crushed chili peppers
with a dash of salt. Others might want to add a little bit more of
spices to enhance the flavor. Onions, garlics, ginger are some of the
favorites. However it is done, the tastiness of danggit is magnified ten
times when there's vinegar around.But with or without it, people still find them a very tasty treat for any meal at any time of day and at any physical condition - that is to say, whether one is hungry or not.
Dubbed as a poor man's food like any other types of dried fish, rich and poor alike love to eat this typical Cebuano delicacy. For the ultimate danggit experience, eat with your bare hands. Eating in bare hands is a Filipino way of showing humility. But setting humility aside, spoon and fork provides little assistance when eating danggit. If at all, it only makes the eating experience difficult. Setting aside man-made utensils is setting aside everything else just to enjoy a good meal of a bunch of good all danggit.
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