Ataulfo Mangoes
Estimated Inventory, 18 ct : 15.61
This item was last sold on : 12/20/24
Description/Taste
Ataulfo mangoes are a small varietal, averaging 7 to 16 centimeters in length and 170 to 280 grams in weight, but each fruit may vary in overall appearance and size, depending on its growing conditions. The mangoes have an oval, oblong, or kidney-like shape with a plump, curved nature. One end of the fruit is typically tapered, and some may also be slightly flattened. The skin is smooth, thick, and taut, able to be handled without excessive damage. The surface also ripens from light green to a vibrant, golden yellow, occasionally showcasing a few brown specks or scars. These markings are only surface-level and will not affect the flesh. Ataulfo mangoes may also develop small wrinkles when ripe. Underneath the skin, the saturated yellow flesh matches the exterior coloring and has a soft, aqueous, fibreless, and buttery consistency. The flesh retains a somewhat firm consistency, but due to the lack of fibers, it feels slippery, succulent, and tender in the mouth. The flesh also encases a thin seed in the center of the fruit. Select Ataulfo mangoes with a soft give when gently squeezed, feel heavy for their size, and emit a sweet and fruity scent near the stem end. The variety is edible raw when ripe and has a rich, sweet, and sugary taste intertwined with low, tangy acidity and fruity, tropical, and floral nuances.
Seasons/Availability
Ataulfo mangoes are available in the late winter through summer, with a peak season from February through early August. The variety is grown in both hemispheres, sometimes providing year-round availability in select commercial markets through import.
Current Facts
Ataulfo mangoes, botanically classified as Mangifera indica, are a Mexican variety belonging to the Anacardiaceae family. The golden cultivar was discovered in the mid-20th century in Chiapas, Mexico, and was later propagated and released as a new commercial variety. Ataulfo mangoes are one of the most popular mango varieties native to Mexico and have become a well-known cultivar worldwide. Initially, Ataulfo mangoes were selected for commercial production for their fibreless, tender flesh, rich flavoring, and vibrant coloring. Growers also favored Ataulfo mangoes for their thicker skin, allowing the fruits to be handled and shipped long distances without damage. This combination created widespread demand for the aromatic fruits, and consumers began seeking out the variety for fresh eating and culinary preparations. Ataulfo mangoes are only available for a limited season each year, but the fruits are grown in both hemispheres, extending availability in some markets. The fruits are picked multiple times throughout the season to ensure that only the highest quality, ready-to-be-harvested mangoes are taken. Once picked, Ataulfo mangoes are consumed in their growing regions and are also exported worldwide. Ataulfo mangoes are one of the most imported mangoes into the United States from Mexico. The variety is known for its high flesh-to-seed ratio and is utilized by consumers in a wide array of sweet or savory preparations. It is important to note that Ataulfo mangoes are also sold under proprietary brand names, including Champagne® mangoes, Honey mangoes, and Jaguar mangoes. They are sometimes labeled as Baby mangoes in markets for their small size, but this moniker is also used for other varieties internationally.
Nutritional Value
Ataulfo mangoes are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, and vitamin E to protect the cells against free radical damage. Mangoes also contain magnesium to control nerve functions, calcium to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, potassium to balance fluid levels within the body, and other nutrients, including vitamin K, folate, manganese, and B vitamins.
Applications
Ataulfo mangoes have a tropical, fruity, and subtly floral taste suited for fresh and cooked preparations. The variety is primarily consumed straight out of hand and is enjoyed for its tender, fibreless flesh. It is important to note that only the flesh is eaten, and the skin and seed should be discarded. Ataulfo mangoes are grown and exported internationally, allowing them to be utilized in a global mix of applications. The fruits are often peeled and skewered in Mexico, carved into various shapes and designs for easy eating. These skewered mangoes are also sprinkled with chamoy, tajin, chili powder, or salt for added flavoring. Ataulfo mangoes can be diced into salsas, chutney, or blended into hot sauces. The variety’s smooth, buttery flesh is served on fruit platters, used as an adornment over sushi, or rolled into fresh spring rolls. The flesh can also be added to salads, served in seafood dishes such as ceviche, or used as a topping for tacos and breakfast dishes. Ataulfo mangoes complement savory dishes with their sweetness, but they can also be used as flavoring in jams, jellies, and compotes. Try blending and freezing Ataulfo mangoes into sorbet, granita, and ice cream or adding to sticky rice. The fruits can also be pureed into batters for waffles, pancakes, muffins, and cakes. Beyond culinary preparations, Ataulfo mangoes have low fiber and ample juice, allowing them to be used in smoothies, cocktails, and lassis. Ataulfo mangoes pair well with herbs such as cilantro, mint, and parsley, fruits including coconut, bananas, pineapples, and strawberries, and seafood such as octopus, white fish, shrimp, and scallops. Whole, unopened Ataulfo mangoes should be left at room temperature to ripen. Once mature and ready to eat, the mangoes can be stored in the refrigerator for 4 to 5 days. Mangoes can also be frozen in sealed containers for extended use.
Ethnic/Cultural Info
Ataulfo mangoes are the only mango variety that has received a Denomination of Origin through Mexico’s Institute of Industrial Property. The variety was awarded this declaration in 2003 and was publicly announced in a feature in the Official Gazette of the Federation in August of that year. A Denomination of Origin is a prestigious title meant to protect products that are deemed valuable economically and culturally. This title protects Ataulfo mangoes specifically grown in their native region of Chiapas, Mexico. When the fruits are produced in this area, they are known as Ataulfo Mangoes del Soconusco, Chiapas. Only Ataulfo mangoes grown in the municipalities of Tuxtla Chico, Mazatan, Acapetahua, Suchiate, Villa Comaltitlan, Huixtla, Escuintla, Acacoyagua, Metapa, Frontera Hidalgo, Tuzantan, Huehuetan, and Tapachula are allowed to be labeled Ataulfo Mangoes del Soconusco, Chiapas. The fruits are believed to develop a distinct flavor due to the region's rich volcanic soil, which contributes to their differentiation from other growing areas outside of their native home. Later, in 2004, the World Intellectual Property Organization also granted a registry of protection for the Ataulfo Mango del Soconusco, Chiapas.
Geography/History
Ataulfo mangoes are native to Mexico and are descendants of varieties bred from lineages connected to Asia. Mangoes, in general, are thought to have a center of origin in Southern and Southeastern Asia and were spread over time through human intervention. Beginning in the 16th century, Spanish and Portuguese explorers carried various types of mango seeds and planted them in the Americas. Mangoes arrived in Mexico sometime in the late 17th century. In the mid-20th century, a group of researchers were sent out by the former Mexican Coffee Institute in Chiapas, Mexico, as a part of their crop diversification program. The study was centered around finding alternative species for the coffee crop grown in Soconusco to help boost the economy. Around the same time as the arrival of these researchers, news was spreading of a farm in Chiapas owned by Ataúlfo Morales Gordillo. The farm was home to many mango trees that produced fruits with favorable characteristics. Agricultural engineer and director of the Mexican Coffee Institute, Héctor Cano Flores, heard about Gordillo’s farm and asked for permission to study and propagate the unknown trees. Approximately eight creole mango trees were examined on the property, and the parents of these trees remain unknown. Scientists hypothesize that they may be of partial Philippine mango descent and are crossed with other unknown varieties. Héctor Cano Flores selected one tree with the most commercial potential and labeled it IMC M2 around 1943. He later named it Ataulfo, after the property owner. Ataulfo mangoes were commercially released sometime around the 1960s and quickly increased in notoriety as a profitable crop in Mexico. Since their release, Ataulfo mangoes have become one of Mexico's most commercially grown mangoes. They are sold domestically and exported worldwide, especially to the United States. Ataulfo mangoes have also spread in production to areas of Central and South America, including Guatemala, Ecuador, Brazil, and Peru, and are exported to Europe, Asia, the United States, Canada, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Busy Bee Cook For Me | San Diego CA | 858-405-5372 |
| Il Giardino di Lilli | La Jolla CA | 619-467-9897 |
| Barleymash | San Diego CA | |
| Fresh Sushi Catering | Carlsbad CA | 858-344-7098 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| Javier Plascencia (Animalon) | Bonita CA | 619-295-3172 |
| Dot Café | San Diego CA | 914-263-1424 |
| The Santaluz Club Inc - Bistro Kitchen | San Diego CA | 858-759-3150 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Boujiemana | San Diego CA | 415-710-0510 |
Recipe Ideas
Recipes that include Ataulfo Mangoes. One
is easiest, three is harder.| Love & Olive Oil |
|
Hibiscus Mango Sorbet |
| Just One Cookbook |
|
Massaged Kale Salad with Mango |
| Mrs. Wheelbarrow's Kitchen |
|
Mango Banana Coulis with Grapefruit |
| The Busy Baker |
|
Mango Citrus Smoothie Bowl |
Podcasts
