Photos from: UMA by Kokomojo FB Pag
AT THE HEIGHT of Guimaras island’s celebrated Manggahan Festival, mangoes are everywhere — stacked high in markets, sold fresh by the roadside, and transformed into a wide array of local delicacies.
But at UMA by Kokomojo, the iconic Guimaras fruit takes center stage in a more refined and imaginative way.
Here, mangoes are not simply served; they are reimagined as part of a thoughtfully curated farm-to-table dining experience where every dish tells a story of the island’s rich agricultural heritage.
Nestled along the scenic stretch of Sitio Mangkalawag, Barangay Millan, Sibunag town, UMA by Kokomojo has emerged as one of Guimaras’ standout lifestyle destinations, offering guests a culinary escape that blends nature, innovation, and bold tropical flavors.
For husband-and-wife founders Leslie and Grace Blair, the vision was always to elevate the Guimaras mango beyond its familiar form.
From exporting premium mangoes to Manila to developing value-added products such as dried mangoes, the couple built Kokomojo with a hands-on, sustainable approach to farming. But they wanted to create something more immersive.
“We wanted a place where people could truly experience a mango farm—a world-class destination showcasing Guimaras’ finest,” Leslie said. “Whether you’re a balikbayan, a foreign tourist, or a local visitor, we want you to discover something special here.”
That vision comes vividly to life at UMA Restaurant, where this year’s Manggahan Festival specials invite diners to rediscover mangoes in surprising and memorable ways.
The menu ventures confidently into savory territory with inventive offerings such as Mango Chicken Pasta, where ripe mango sweetness balances creamy richness; Mango Salsa Pizza, which combines tropical brightness with crisp, cheesy comfort; and Mango Minced Beef Curry, a hearty dish layered with spice and subtle fruit notes.
For those with a sweet tooth, UMA’s mango desserts provide a refreshing finish.
The velvety Mango Ice Cream captures the pure essence of the fruit, while the Fresh Mango Shake offers a classic Guimaras indulgence. Guests seeking extra decadence often choose the Fresh Mango Shake with Ice Cream—a festival favorite that tastes like summer in a glass.
Even the beverage menu reflects Kokomojo’s spirit of creativity.
Fresh Mango Juice highlights the fruit’s natural sweetness, while the Vietnamese Iced Coffee with Mango offers an unexpected but delightful pairing of robust coffee and tropical fruit.
The Vietnamese influence is intentional.
UMA also serves as a cultural dining space, with the Blairs introducing Vietnamese cuisine for four days each month—a nod to their culinary ventures in Iloilo City and their commitment to creating a globally inspired yet distinctly local destination.
Dining at UMA is designed to be leisurely.
Guests settle into nature-view seating surrounded by lush orchard landscapes, while live music every Saturday and Sunday enhances the relaxed ambiance.
With free Wi-Fi, spacious parking, and a tranquil farm setting, the restaurant invites visitors to linger over long conversations and second servings.
For those seeking the full Kokomojo experience, meals can be paired with the farm’s signature Dine and Farm Tour, offered daily at 10 a.m., 11:30 a.m., and 3:30 p.m.
The guided tour takes guests through the orchard and processing areas, offering a deeper appreciation of the craftsmanship behind every mango-inspired creation served on their plate.
UMA operates Monday to Thursday from 9:30 a.m. to 6:30 p.m., and Friday to Sunday from 10 a.m. to 7 p.m.
As food lovers converge on Guimaras for the Manggahan Festival, reservations are highly encouraged.
For Leslie and Grace Blair, every dish is part of a larger story—one rooted in Guimaras’ fertile soil and brought to life through creativity, hospitality, and purpose.
At UMA by Kokomojo, mangoes are no longer just eaten.
They are experienced./PN
