Divide the mangoes into three part.
Using a deep bowl, soak the rice noodles in water.
Using a mortar and pestle, thoroughly mash the shrimp head and add water until the juice comes out.
Soak the annatto seed with ½ cup water and set aside.
In a wok over medium heat, add some cooking oil then sauté the garlic and onion.
Add the pork, tinapa flakes and shrimp. Cook until the meat is tender.
Put salt and pepper to taste.
Set aside half of the sautéed ingredients for the toppings.
Drain the shrimp head juice and the annatto seed.
Pour 1 cup of water and bring to boil.
Combine the rice noodles and the sauce.
Let it cook for another 3-5 minutes until the noodles are tender.
Add 2 tbsp crushed chicharon to thicken the sauce.
Put in a serving plate and arrange with the remaining toppings, crushed chicharon, hard boiled eggs, chopped spring onions and lime wedges. Serve and enjoy!