Inventory, 24 ct : 0
This item was last sold on : 06/26/17
Ataulfo mangoes are oval-shaped and slightly crook-necked with a golden yellow exterior and bright yellow flesh. Smaller in size and less fibrous than a traditional mango, the skin of the Ataulfo mango is tough and the flesh is soft, sweet and juicy. When ripe and at room temperature the Ataulfo mango will have a sweet smell and a slight wrinkling of the skin.
Ataulfo mangoes are available in the spring and through the fall.
Ataulfo mangoes are a Mexican cultivar of Mangifera indica, made popular by the marketing of the trademarked Champagne® variety. Though all Champagne mangoes are the Ataulfo variety, not all Ataulfo mangoes are Champagne mangoes. The mangoes are known as Honey mangoes or Nam Dok Mai in Thailand, and in some places they are known as Manila mangoes. Ataulfo mangoes are a Philippine type, meaning they are polyembryonic - the center stone containing two seeds, versus one.
Ataulfo mangoes are rich in vitamins A, B, and C as well as dietary fiber and are a good source of carbohydrates. They contain potassium and calcium, as well as iron and folate. Mangoes contain enzymes that have been shown to aid in digestion.
Ataulfo mangos make excellent sorbet, jams, tarts and chutneys. Try adding mango cubes to pancakes, muffins and waffles. Sauteed mango is a great accompaniment to poultry and roasted meats. Pureed mango makes a great addition to smoothies, juices, ice cream and curries. Store mangos at room temperature until ripe, once ripe they will keep refrigerated for up to a week.
Mangoes have had a cultural significance for centuries in Hindu and Buddhist practices. Historians believe it was Buddhist monks who first brought mango seeds with them on travels outside of India. In the ancient Sanskrit, mango trees are referred to as kalpavriksha or "wish granting trees."
Mangoes came to Mexico from Brazil via Portuguese travelers who brought the tropical fruit to South America in the 1700s. Though the Spanish may have also brought mangoes with them to Mexico a century earlier. The Ataulfo mango was the result of cross-pollination by several varieties (including an Indian variety) in the southern Soconusco region of Mexico in the state of Chiapas, on the border of Guatamala. They were named for grower Ataulfo Morales Gordillo. The sweet mangos are grown primarily in Southern and Central Mexico, with Chiapas being the top producer. The Soconusco region of Chiapas was granted the designation of origin for Ataulfo mango by the Mexican Institute of Industrial Property, similar to designations of origin to certain Italian cheeses and champagne from France. Ataulfo mangoes are grown in limited numbers in California and Florida, where they thrive in the mild to warm climate.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bishop School||San Diego CA||858-459-4021 x212|
|Bottega Italiana-UTC||San Diego CA||858-404-0799|
|Pardon My French Bar & Kitchent||San Diego CA||619-546-4328|
|Toast Catering||san diego CA||858-208-9422|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Andreas Truffles||San Diego CA||619-997-1152|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Ceviche House||San Diego CA||619-454-0699|
|Bottega Italiana-Coronado||Coronado CA||619-522-9053|
|Rimel's Rotisserie-Del Mar||San Diego CA||858-755-0000|
|Liberty Advance||Boulevard CA||619-766-3384|
Recipes that include Ataulfo Mangoes. One is easiest, three is harder.
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