Baby Ataulfo Mangoes
Inventory, 10 lbs : 4.00
This item was last sold on : 03/25/17
Baby Ataulfo mangoes are petite, yellow-skinned and slightly kidney bean-shaped. The small mangoes have a small seed, allowing for a larger flesh to seed ratio. When ripe, Baby Ataulfo mangoes are a golden yellow and its flesh can be described as velvety and non-fibrous. The flavor of Baby Ataulfo mangoes is sweet with tropical hints.
Baby Ataulfo mangoes are available in the spring through late summer.
Baby Ataulfo mangoes are a hybrid of an Indian variety; the result of a random cross between several other mango varieties in Mexico. The golden-hued mangoes are named for the farmer who grew them, Ataulfo Morales Gordillo. One Ataulfo cultivar, known as Champagne® is also grown in Mexico and is sometimes referred to as a “baby Ataulfo” mango.
Mangoes contain enzymes that are beneficial for digestion and they are rich in potassium and magnesium. Mangoes also contain vitamins B6, C and other important vitamins. Mangoes are high in iron and folate. Because mangoes are distant relatives of poison ivy, some people may have a reaction to the skin and flesh of unripe, green mangoes. Typically the irritation isn’t present in the ripe fruit.
Baby Ataulfo mangoes pair well with poultry and vegetables as well as green salads or mixed with yogurt. Puree Baby Ataulfo mangoes and add to desserts or beverages. Add diced mangoes to smoothies for both flavor and a healthy boost. Leave Baby Ataulfo mangoes at room temperature to ripen if any green remains on the skin. The skin may begin to wrinkle once the fruit is fully ripe. Ripe Baby Ataulfo mangoes can be kept refrigerated for up to one week.
‘Mango’ comes from the word mânkây, a Dravidian, or ancient South Asian word: mân, for mango tree and kây, meaning fruit.
Mangoes made their way to Mexico from Brazil. Portuguese travelers brought the tropical fruit to South America in the 1700s, and by the 19th century the fruits were being enjoyed in what is now southern Mexico. The Ataulfo mango was the result of cross-pollination by several varieties in the southern Soconusco region of Mexico in the state of Chiapas, which sits on the border of Guatamala.
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Recipes that include Baby Ataulfo Mangoes. One is easiest, three is harder.