Mango is one of the oldest fruit and tree in the world. But it is in the Philippines that the best mangoes are produced. Dried mangoes, green mangoes eaten with bagoong, mango parfaits, and mango shakes are just some of the ways we do to enjoy this wonderful fruit. But, have you ever tasted in your entire life, a Mango wine?

It was an idea that came to mind as Roberto was renovating his house one day, came to a prayerful mood and asked “Dad (God), what shall I do, I want to do something different” and God said to him, “Make wine, invent your own wine”, the TV was on that time and suddenly in the news it said, “Let us promote the super mangoes”, so is the birth of Mango wine.

Roberto Castaneda took Business administration during college, majored in marketing, management and entrepreneurship. Took up voice culture and piano lessons, and went to school from Monday to Sunday. He was a tenor in the cultural center of the Philippines that performed in operas, broadways, zarzuelas, musicals, stage plays, TV commercials and movies. He was also a tenor and organist of St. Louise Cathedral for 6 months, Imus Cathedral for 5 years, and Edsa shrine for a year.

He has been doing charity work in Baguio for 6 months when he started to do research and a lot of reading about wines.  He then found out that wines in the Philippines have been around for years in the form of Tuba (coconut wine) and Tapuy (rice wine).

Wine is made up of fermented juice of grapes, or various fruits and plants containing about 15% alcohol by volume. Any fruit or plant with at least 10% sugar content is fermentable.
 
Mangoes are harvested and should be in the right number of days to be able to make the best wine. Green Mangoes should be freshly picked from the tree and should be used at once. Yellow mangoes should not be used once it’s over ripe for it will change the taste and quality of the wine.

Roberto’s wines are all done by hand. The old fashioned way is still the best way.

First is the Selection: Making sure that the mangoes are in their best quality.

Second is the Peeling: With the worker’s hairnet, aprons and gloves at hand, the mangoes are then peeled and scraped to the bones. This is done both for the yellow and the green mangoes. I can remember the smell of the room to be filled with sweet mangoes… yummy! Makes my mouth water wishing I have a bagoong in my hand to go with the green mango.

Third is Pasteurize and Filter: make sure that there are no lumps and everything is grinded using a high powered blender; pasteurizing the mangoes blended with their secret ingredients to its perfection in a low lighted environment.

Fourth is Fermentation: A slow process that last for about 7 to 12 months. Mangoes do not need too much monitoring unlike the grapes because mangoes grow in a tropical environment, so it is easy for them to adjust. This process takes place in room temperate inside high food graded polycarbonate containers.

Last is the Packaging and Labeling. Placing a cork in the bottle is very crucial. Should be just right to prevent the wine from spilling and prevent the cork from falling inside the bottle.

It is said that Green mango wines (Dry wine) compliments white meat, fish, shells and other seafood; Yellow mango wines (sweet wine) however compliments pork and beef dishes.

Make sure when drinking wine, remember the 4S: you Swirl, you Sniff, you Sip and you Savor. Tasting these Mango wines is my favorite part. They are sweet, and mild, doesn’t burn your throat, and an urge making you wanting for more.

For more info about the Mango wine, CLICK HERE for your inquiries.