Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Ataulfo Mangoes
Inventory, 24 ct : 79.93
This item was last sold on : 06/29/22
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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.
Recipes that include Ataulfo Mangoes. One
is easiest, three is harder.
Someone shared Ataulfo Mangoes using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mangoes | |
| Food Fable: Mangoes |
Description/Taste
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.
Seasons/Availability
Ataulfo mangoes are available in the spring and through the fall.
Current Facts
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
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."
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Bottega Italiana-UTC | San Diego CA | 858-404-0799 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Bottega Italiana-Coronado | Coronado CA | 619-522-9053 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| La Casita De Vero | San Diego CA | 619-638-9583 |
Recipe Ideas
Recipes that include Ataulfo Mangoes. One
is easiest, three is harder.| Taste and See |
|
Mango Chicken Stir-Fry |
| Food 52 |
|
Crumbly Plum Mango Crisp |
| Mrs. Wheelbarrow's Kitchen |
|
Mango Banana Coulis with Grapefruit |
Recently Shared
Someone shared Ataulfo Mangoes using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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NaturaSì
Near Rome, ItalyAbout 26 days ago, 6/06/22 |
