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:
- The season: Late April through Early August.
- Other names: Manila Mango, Champagne Mango (this is a particular brand of Ataulfo Mango)
- 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.
- Texture: Slippery, dense, and not fibrous. (Yay!)
- Flavor: Sweet, honey-like, deeply mango-y.
- 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
Have you tried the cup trick for removing the mango skin? It’s the way I do it when I’m in a hurry and desperately want to get my mango grub on STAT. 😉 Great post, chicka! Mango’s deserve lots of love – so good! Cheers!
No I haven’t! But it sounds genius! Thanks for the tip 🙂
Just had a mango salad this weekend but not with the Ataulfo mangos. I wish that farmers would start growing them here in Florida…I keep hearing how much better they are.
Oh man.. I wish you could get some! They’ll arrive soon enough I bet.
Once you’ve had this type of mango, nothing else will do! Great info and lovely photos. And thanks so much for including me with the link love!
I totally agree! And of course- your recipe looks amazing 🙂
Wow I’m intrigued! I’ve never heard of ataulfo mangos so thanks for introducing me to them.. I’m going to see if my local Whole Food carries them Can’t wait to try!
Let me know if you find them!
Thanks for the shout out!
Of course- your recipe looks amazing!
I also don’t like stringy mangoes and they are expensive here so I only buy the ones I enjoy ?
My thoughts exactly!
My daughter and I were looking at these at the store this week. Great to know more about them. Will definitely pick some up!!
Yes! Do!
Agree completely that the yellow mangoes are the bomb! I never knew what they were officially called, but have been buying them at an international market for years. Thanks for the links to some other ways to try mango. They all look great!
Thanks Brad! That’s awesome that you discovered them without really know what they were 😉
Ataulfo mangos (I believe they are also called champagne) are the best! I’ve had the same problems when choosing fresh ones, but my husband is virtually an expert. Here in Mexico they are in season virtually all year long so if you ever come down keep an eye for them. 🙂
I’m pretty sure champagne is just one of the “Brand names” for Ataulfo. They’re basically the same thing though! Jealous that you have so much mango access!!!
That whole love-hate relationship with mangos? I’m right there with you! As always, I love your seasonal spotlights and I’m now totally craving mangos!
Thank you so much Phi!
Great post Sarah! I always seem to learn something new when I visit your blog! I’ll need to keep my eyes peeled for these the next time I go to my local market!
Aww you’re too sweet. Thanks so much! I think you’ll love them if you can get your hands on the Ataulfo mangoes 🙂
Mango season is still somewhat with us here in Kerala/South India – and we all try and make the most of it! Never heard of “Ataulfo” nor have our indian friends. So, one lives and learns. Beautiful intro for people who are not quite at ease buying, cutting and eating this beautiful fruit. Wonderful photography! And …..I am following you now. Carina
Oh man, I bet you have even better mangoes than the Ataulfos though. I’ve heard legends from my Indian in-laws that the mangoes in India are way better than anything we can find in the states. I think the Ataulfo variety is unique to Mexico and South American, but there might be a similar version in Southeast Asia.