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Cebu Dried Mangoes
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Cebu's dried mango industry grew out of a simple problem — too many ripe mangoes and no way to sell them all fresh — turning a seasonal surplus into one of the country's best-known food exports.
Ripe carabao mangoes are sliced into thick strips, dried until chewy, and lightly sugared to concentrate their sweetness. Vendors sell them by the pack from stalls near Cebu's markets and airport, often alongside other local sweets like dried mango tarts.
Why it's made this way: Cebuano businessman Justin Uy pioneered commercial mango-drying in Cebu starting in the late 1970s and early 1980s through Profood International, building an industry around the sweet carabao mango variety that grows abundantly across the Visayas.
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