TIP OF THE DAY: The Ataulfo Mango (Champagne Mango)
The Ataulfo, or Champagne, mango. Photo
When you think of mangoes, you may think of the familiar reddish-green mangos, and wonder about the petite golden yellow ones that some people call baby mangoes.
They’re Ataulfo mangos from Mexico, also commonly called Champagne mangoes, and they’re in season now.
Mango lovers prefer them to the more prevalent Tommy Atkins cultivar (the red-green ones in the photo below). Their buttery flesh is not fibrous, and their thin pit makes them easier to slice and dice than other varieties.
The Ataulfo—it was found in a conventional mango grove owned by Mr. Ataulfo Morales—goes by several other names as well: Adaulfo, Adolfo, baby, honey and yellow mango. It is closely related to the Alphonso variety popular in India.
Mangoes deliver sumptuous tropical flavor with easy calories.
Our favorite way to eat mango is with a knife and fork, as a delicious fruit snack or dessert (note that the skin can cause stomach irritation, so should not be eaten). Second place goes to mango sorbet.
But use mango however you would use peaches or pineapples—the two fruits to which mango’s flavor is compared.