Seasonal Spotlight: All About Ataulfo Mangoes

Mangoes have always been hit or miss for me.  I absolutely love mango flavor, and order mango drinks, smoothies, and desserts whenever I possibly can.  But for some reason, buying them at the store and eating them fresh, has always semi-problematic for me.

Either I would get a mango that was too green and hard, or I would let it over-ripen.  Not to mention the stringy fibrous pieces that are just kind of icky.

Then [enter stage right] the Ataulfo mango became star of my life.My friend Joanna, who is originally from the Philippines, introduced me to this gorgeous variety of mango that seems to have recently taken the US by storm.

A few years ago I only saw this variety at local Asian and Mexican markets, but recently it’s been popping up at our local Ralphs, Vons, and Whole Foods.And why is this mango so special, one might ask?

It is almost always perfect.  The flavor has the delightful sweetness that a good mango should have.  And the flesh is soft, slippery, and meaty, with none of the stringiness.

The only problem is that they are significantly smaller than the standard green and red mangoes (the Haden or Tommy Atkins variety) that we are all so familiar with here in the US.  So, make sure to buy plenty!

The Ataulfo Mango season is right now, so please pop on over to your local grocery store for mango purchasing.Meanwhile, please enjoy the following trivia about the Ataulfo Mango:

1. The season: Late April through Early August.
2. Other names: Manila Mango, Champagne Mango (this is a particular brand of Ataulfo Mango)
3. Origin: Most of the Ataulfo mangoes we have in the US are a product of Mexico.  They are also grown in several other countries in Central and South America.
4. Texture: Slippery, dense, and not fibrous. (Yay!)
5. Flavor: Sweet, honey-like, deeply mango-y.
6. How to slice them: Hold the mango vertically on a cutting board.  The pit is flat and runs up and down, creating the widest part of the mango.  You want to slice along the pit to expose the sweet fruit.  Then, using a paring knife, score the mango in a grid pattern, using caution to avoid slicing through the skin.  Press along the skin to “pop” the fruit outward. Then, using a spoon or knife, remove the mango pieces and serve.

And be sure check out the following amazing bloggers and their recipes using Ataulfo Mangoes.  (They all look great, don’t they??)

Super Simple Mango Chutney by The Wanderlust Kitchen

Mango Cheese Charlotte by Table for 2 or More

Mango Frozen Yogurt with Blueberry Compote by David Lebowitz

Mango Chaat by The Spiced Life

Mango Habanero Hot Sauce by Food for My Family

Mango Lassi Poppy Seed Muffins by An Edible Mosaic