The ubiquitous mangga

Bayambang may not have developed a mango festival of some sort, but mango nonetheless figures prominently in the local culture because the town is dotted with mango trees almost everywhere one looks, even entire orchards of them, often called Kamanggaan.
 

In fact, Bayambang used to have a lucrative mango industry, with growers exporting this tropical fruit to Japan. There are also a few local makers of tiklis basket that still survive these days -- these bamboo baskets are where harvested mangoes bound for public markets are often contained in transit. Unfortunately, issues with pesticide use and infestation have dampened local mango production.
 

The most popular variety cultivated here belongs to the world’s sweetest variety, the carabao mango. One can’t possibly improve upon something perfect like the carabao mango, and locals are right to prefer to consume it fresh while in season, often to end a meal.
 

The only processed product attempted locally is mango vinegar, and it has yet to catch on in popularity. Pickled mango (burong mangga) is also a logical favorite for a town that loves to make buro.

The delicious, tangy fruit is also a favorite nowadays as ingredient in the popular refrigerator cake, mango graham float, and mango graham shake.
 

Green (unripe) mango is traditionally made into fruit shake, or chopped into a crunchy relish -- dipped in bagoong as is, or steeped in water and salt, or as part of a salad together with tomatoes, onion, and shrimp paste. It is also grated then mixed raw with mackerel sardines to make bar chow (pulutan).
 

Locals traditionally eat mango not just in different forms, but also in different varieties.

Apart from carabao mango, there is the pico variety, which is also sweet but longer in size, with a pointed tip.

The so-called Indian mango comes in two kinds, with one variety being more crunchy when unripe. These are popular as snacks or blended as green mango shake. 

Apple mango is less popular because it is considered by many as "taway sabon" (tastes like soap) when ripe, but it has a distinct flavor.

The lesser known Hawaiian variety has its own flavor as well and is best eaten when already at a deep yellow yet still crunchy stage, for by then it resembles perfectly ripe sarguelas (siniguelas).

Pao is the local term for the paho mango.

Supsupin or byuko is also grown and eaten here. 

Biyakin is a term used for that stage of mango when it can be easily cracked using the hands.

Mango leaves are used to make pito-pito herbal tea.

The shady branches of the mango tree are, of course, a favorite refuge of birds hunting for food and nesting site as well as neighborhood children looking for fun.