Ataulfo mango [at-au-lfo man-go] noun
Image courtesy of Melissa’s
A Mexican variety of mango, sometimes referred to as champagne mango. Native to India and cultivated in Asia for over 4,000 years, the Ataulfo mango is mainly grown in Mexico, California and Florida. This fruit is smaller than the typical mango with skin that ripens to a rich golden yellow. Its flesh is velvety smooth, with a wafer-thin pit and almost no fibrous texture.
The ultra-smooth texture makes these mangos ideal to use in desserts, although the yield per fruit is less than some other larger varieties. All mangos contain enzymes useful for tenderizing meats that also act as a digestive aid. Choose fruit that is firm, has unblemished skin and a fresh scent. Mangos are usually sold somewhat under-ripe; leave at room temperature for several days to soften until they yield to gentle pressure and the skin begins to wrinkle. Once ripe, they may be refrigerated for up to a week. They are available almost year-round with the dead of North American winter being the only time you won’t find them.
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