ataulfo mango

About

Ataulfo mangos are golden yellow and generally weigh between 6 and 10 ounces, with a somewhat sigmoid (oblong) shape and a gold-blushed yellow skin.Their buttery flesh is not fibrous, and they have a thin pit. Their flesh is a deep yellow and high in sugar (15 grams per 100-gram serving), with a rich, spicy flavor. They are rich in vitamin C and dietary fibre.

Information

Other names: champagne mango, banana mango

Physical Description

A bright brilliant yellow, Champagne mangoes, also known as banana mangoes, are sweet. Typically oval-shaped and golden, the fruits have an inedible tough skin and a fibrous matching sunny yellow soft juicy flesh.

Colors: yellow skin with golden yellow flesh

Tasting Notes

Flavors: sweet, tart, tangy

Mouthfeel: Soft and fiberous

Food complements: Cilantro, Seafood, Onion

Wine complements: White wine, Rose

Beverage complements: Beer, Iced tea

Substitutes: Peaches, Other mango varieties, Papaya

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august

Peak: march, april, may, june, july

Choosing: look for unblemished flesh. The fruit should be somewhat firm and gently soft.

Buying: Available at most grocers.

Procuring: Native to India, mangoes exist in countless varieties. Mango sightings were first recorded by a Friar Jordanus around 1300. This fruit now grows in several regions with a compatible growing climate including California and Florida.

Preparation and Use

These beautiful and tasty mangoes make excellent gelato, sorbet, tarts, jams, chutneys, preserves and pickles. Mango cubes deliciously enhance pancakes or waffles. Add this delectable fruit to fruit salads for sumptuous flavor and texture. Perfect accompaniment for poultry and roasted meats. Sauté; serve with grilled chicken. Once ripe, give this fruit immediate attention as mangoes do not keep well. Do not refrigerate as chilling diminishes flavor. If refrigerated, allow to come to room temperature before serving for optimum flavor.

Cleaning: Peel the rind and use the flesh.