Our Story

It started with a mango float.

My mum is a baker. She makes a mango float that could end arguments. I grew up eating it and one day I wanted to make my own. Went to every shop in London looking for Carabao mangoes. Nothing. Just sad, flavourless mangoes from the wrong country that tasted like they'd given up somewhere over the Atlantic.

The only way we ever got proper mangoes was the Filipino way. You know the drill. Your tita(auntie) lands at Heathrow, bags are suspiciously heavy, and somewhere between the pasalubong and the dried fish there's a stash of Filipinp mangoes wrapped in newspaper. The whole family crowds into the kitchen. They're gone in ten minutes.

I thought, if my relatives can smuggle them in a suitcase, surely I can figure out how to fly them in properly.

Turns out you can. Philippines to London Heathrow, 24 hours, air freighted at the perfect temperature. Fresh Filipino Carabao mangoes, the same ones that hold the Guinness World Record for sweetness. The ones you ate at your lola's house. The ones you fight your cousins for.

That's Mango Shack.

We also bring in saba bananas (yes, for turon), calamansi (yes, for everything), and mangosteen. All fresh from the Philippines, all flown in, never shipped by sea.

This is a small operation. A tiny team of us doing the sourcing, packing, and deliveries. I'm JT, Filipino, born and raised in London.

We run on preorders because this fruit is too good to waste. When a shipment lands, we pack it the same day and get it to you fresh.

No more waiting for someone to come back from Manila. No more newspaper wrapped suitcase mangoes. Just order online, and a few days later you've got the real thing on your kitchen table.

This started because of a mango float. It keeps going because of you lot.

Salamat po

JT and the Mango Shack team