Butter-fried suman and ripe mangoes
When my in-laws came over on Sunday, they brought a huge bunch of suman and about two kilos of ripe mangoes. I was planning on serving them for dessert but it was a warm day and I suggested that my husband go out to buy some ice cream. The suman and mangoes did not get eaten until my in-laws have left and there were just us in the house. By 5.00 p.m., we were hungry and I decided we were going to have butter fried suman with cubes of sweet mangoes and cherry halves.
Why fry the suman? Well, because when the grains of rice turn crisp and puffy, the suman forms a crisp coating and the texture is transformed. Imagine biting into something crisp that turns moist and chewy and sticky as your teeth cut deeper into the suman. And the buttery taste…
And what’s the idea with the cherry halves? Ah, a whim, really. I bought a jar of cherries to bake a cake and, on impulse, I decided to take a few and use them to add color to the fried suman and mango cubes. I even drizzled a tablespoonful or so of the syrup over the suman and mangoes.
The result? You really have to try it. 
To fry the suman, I suggest that you use a non-stick frying pan. The sticky suman has a nasty way of getting stuck at the bottom of a regular pan even will all that oil. Fry them over medium heat so as not to burn the butter before the suman turns puffy and golden.
For the mango cubes, cut both sides of each mango close to the stone at the center. Use a sharp pointed knife to cut square patterns on the mango flesh, much like drawing a board for playing tic tac toe. Then use a spoon to scoop out the mango squares.
Arrange two fried suman on a dish. Scatter the mango squares around them, add some cherry halves, and drizzle a tablespoonful of the cherry syrup over the mangoes.
Serve and enjoy. 
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14 Responses to “Butter-fried suman and ripe mangoes”
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Yum! I love fried suman.
what a brilliant way to enjoy suman. i’ve had sticky rice with mangoes but never fried suman with mangoes. can’t wait to try it out once i get a hold of some suman. yummy!
we used to fry suman when they go bad or smelly so we won’t have diarrhea but i never thought of serving them like this. looks great!
you know, I also do that everytime i have suman sa ibos. i prefer to fry it because its crisp on the outside and moist on the inside, just like how connie described it.
although i seldom see suman sa ibos here in cebu. I also miss “suman sa lihiya”. i dont know if its related, but this suman is only available during Christmas season. when I was a small kid, my nanay will always take me with her sa MArikina market and I can only see suman sa lihiya pag December lang. Maybe I’m wrong….
nice presentation … yummy
hi connie…you just elevated suman to a gourmet dessert level with this beautiful presentation! great idea…i miss this suman from antipolo…we never fail to buy some everytime we go to church in antipolo…some vendors would even offer “patikim” dipped in sugar and my niece never said no to that…i’m glad the suman tradition lives on!
connie,
you are a genius! get yourself cloned and i will mail order your clone as a bride! kidding aside, you inspire me to try new things with your creativity all the time. galing mo talaga!
Beautiful presentation… it makes people who would normally scoff at “sticky rice desserts”… think twice and say, “I’d want to eat that!”
I LOVE suman. I just hate making it (or rather, helping my Mom make it). Last Christmas, my Mom made something like 250+ (not kidding) rolls. I was rolling those banana leaves for what seemed like hours! (She was freezing them and giving them away - they freeze well, eh? Then you just re-steam again and/or fry - yumm.) I’ve been meaning to put up my pics of that torturous event. LOL.
My favourite treat is on a special day like my birthday - when my Mom fries those up in butter with real Dutch Cocoa hot chocolate along with other Pinoy stuff - eggs, longonisa, etc. Breakfast in bed! I wish every day was my birthday, hehe.
Thank you, thank you.
I really think we ought to combine old favorites with new things and transform them.
HI! I’ve been loving ur website for quite a while now and this is my first time to send in a comment/suggestion. Instead of using a spoon to scoop out the flesh of the mango, use a drinking glass with a biiig opening to scoop it out with one sweeping motion. Most useful when ul be needing a whole pisgi ng mangga.
kaaliw. got this from a tv show sa lifestyle network. 
Wow that looks great! now i’m hungry. too bad i don’t have any suman lying around.
haven’t tried frying the suman but that looks so good!
pero fave ko yung Thai dessert na sticky rice with mangoes din tapos may coconut milk! Sarap!
This is yummy!!!!!!!!! Thank you!
Suman always go so well with mangoes. Try dipping it down the real tsokolate “e” made from cacao. It taste so-o-o-o good.
I had these for breakfast every day after my vacation from Antipolo, until they were gone. When my wife came back home a month later, I made sure she brought more suman and chocolate tableas. With mangoes here in Florida, I felt like I was still having my breakfast in Antipolo.