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SunStar
+ February 15, 2021 Cebuanos can be picky eaters. Most of us like our dishes direct-to-the-point, downright delicious. However, we are also a lot that loves experimenting with food. And that moment when something hits our palates just right, is when the line between reluctance and curiosity blurs.
When most of us think of mangoes, we think of the green and yellow variety. However, a trio of sisters decided to share their own version of pickled mangoes.
“We grew up eating pickled mangoes made by our father,” shared sisters Hannah Dychangco, Debbie Gabutin and Sarah Campos. They recalled how the “smell of fresh green mangoes soaked in a perfectly mixed sweet and sour brine” was a big part of their childhood.