What is an Ataulfo mango?
The Ataulfo mango, also called the honey mango or Chamela mango, is a distinctive type of mango. It stands out from common varieties in both appearance and flavor. Native to Mexico, this has creamy flesh that is far less fiberous and much sweeter than its counterparts.
This mango is oval in shape rather than elongate like standard green mangoes. Its skin is thin and turns from green to yellow as it ripens, resembling the color of sun-ripened corn.
Underneath the peel lies deep golden orange flesh. It is remarkably soft, almost gelatinous in texture. Unlike the fibers in some mango types, its flesh contains no strings or fibers. This makes it ideal for eating fresh, blending in drinks, and preparing recipes.
Origin and Growing Regions
As the name suggests, the Ataulfo mango originated in Mexico, specifically in the state of Michoacán. It remains primarily grown in this region.
It is also grown in other tropical zones of central Mexico, like Nayarit, and parts of Central America. Commercially, they are produced in orchards across the Mexican states of Colima, Jalisco, and Michoacán. The climate and soil suit this finicky fruit.
Season and Availability
Given its natural range, the harvest season spans from June through September in Northern Hemisphere markets. During these months, you can find fresh Ataulfo in specialty grocers and some conventional supermarkets.
They import them directly from Mexico. Availability is naturally limited by season, typically peaking in July and August.
You need to know about the flowering stages of mango for better and more bountiful cultivation.
Distinctive Characteristics
Beyond appearance differences, the flavor and texture of these truly set them apart from other cultivars. Their flesh is exceptionally sweet, with notes of tropical fruits like pineapple and melon.
The flesh is composed of around 75% water by weight. It feels lusciously creamy in the mouth with a smooth, almost buttery texture. The skin color changes from green to lemon yellow as the fruit ripens.
This change indicates the sugars inside are concentrating. At peak ripeness, it contains up to 25% soluble solids. This contributes to their intense sweetness.
Nutritional Profile
For such a deliciously sweet treat, these provide beneficial nutrients. Each medium fruit (150g) supplies just over 60 calories. It also delivers towering amounts of vitamins C and A, essential antioxidants that support immunity and vision.
They also contain fiber, potassium, and copper, plus a variety of other antioxidant phytonutrients like carotenoids and polyphenols that studies link to health advantages such as reduced inflammation and disease risk.
To maximize nutrition benefits from these mangoes, enjoy them raw as a snack rather than cooked, where heat sensitivity causes the loss of some heat-labile vitamins. The creamy texture also makes these mangoes ideal for blending into healthy smoothies.
How to Select Ripe Ataulfo Mangoes
When shopping for it, choose fruit that is mostly yellow with some residual green color remaining. Like other climacteric fruits, these continue to ripen after harvest.
Fruits that are more green than yellow likely need further time on the counter to sweeten up. Avoid any with bruises, soft spots, or signs of decay. As an Ataulfo colors to a solid sunny yellow, sweetness climaxes while firmness is preserved—indicators of perfect ripeness.
Storing Ataulfo Mangoes Properly
Given their perishable nature, storing them correctly helps preserve freshness and prevent waste. Place whole fruit in a paper bag to retain ethylene gas, speeding up softening.
Alternatively, refrigeration slows the ripening. Once cut, wrap mango halves or slices in plastic and refrigerate for up to 3 days. As a non-climacteric fruit, they do not continue the ripening process off the tree.
To enjoy their peak flavor, handle them carefully and use them within a few days of ripeness. Freezing also safely extends shelf life for several months.
Preparing and Cutting Slice of Ataulfo Mangoes
Preparing Ataulfo mangoes is simple with a bit of knife skill, or these tools can help:
Mango slicer: Presses fruit into a tray with blades that slice flesh from the pit into even pieces. Best for large volumes.
Paring knife: Stand the mango vertically and slice down along each side of the flat pit, cutting closest to the core. Then score and peel off the flesh.
Serrated knife: Score fruit lengthwise into slices, then use a sawing motion against the skin to cut off the skin and fruit together for easy peeling.
Whichever method, enjoy slices, cubes, or chunks of it fresh on their own or ready for use in recipes. Their ultra-soft flesh poses little risk of accidental knicks from a knife.
Popular Variety Recipes
The rich flavor of Ataulfo mangoes shines in applications that showcase their creamy texture. Some of the top selections include:
Ataulfo Salad: thin slices layered with avocado, jicama, and lime vinaigrette.
Mango Lassi: An Indian-style yogurt smoothie blended with it, milk or almondmilk and cardamom.
Mango Salsa: Dice this mango mixed into a spicy-sweet sauce for chips, fish, or meat.
Mango Ice Cream: Blended frozen Ataulfo creates a creamy, no-churn base mixed with lime zest.
Mango Bread: a moist and fruity quick bread speckled with chopped Ataulfo mango.
These recipes beautifully capture the unique flavor and softness that Ataulfo mangoes lend to warm-weather fare.
FAQs
How can I tell if an Ataulfo mango is ripe?
Look for mostly golden yellow skin with a balmy, softened texture when gently pressed. Ripe mango will yield slightly to the touch.
What’s the best way to eat Ataulfo mangoes?
Fresh, sliced, or cubed is optimal to appreciate their silky texture and intense sweetness to the fullest. Their lack of fiber also makes them ideal for blending into smoothies and salsas.
How long will ripe Ataulfo mangoes last?
Properly stored at room temperature, ripe Ataulfo can maintain quality for 3–4 days. Refrigeration extends shelf life to 5-7 days, but fruit may darken slightly in color at cooler temperatures.
Can I freeze Ataulfo mangoes?
Yes, freezing is a simple method to preserve it and extend its shelf life for several months. Either peel and slice fruit, then lay it in a single layer on a tray to freeze individually before bagging, or blend halved or cubed mangoes into purées suitable for smoothies.
Conclusion
With their vivid golden color, silky-smooth texture, and intensely sweet flavor, Ataulfo mangoes stand apart as a true culinary delight.
Native to Mexico, they shine primarily during the summer months as a nutritious snack or ingredient versatile in many recipes.
For those seeking an exceptional eating experience beyond standard mango fare, look no further than the distinguished Ataulfo mango. The short mango season makes enjoying this unique cultivar all the sweeter.