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Why We Love Champagne Mangoes

Why We Love Champagne Mangoes

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Champagne mangoes pack a flavor punch that's as nutritious as it is delicious.

Two things to know about Champagne (a.k.a. Ataulfo) mangoes: They're at peak season in June, and they make other mangoes seem a little blah. Smaller than green-red Tommy Atkins, these yellow-skinned mangoes have creamy texture, floral fragrance, and ethereal sweetness with honey and vanilla notes, making them the idea summer sweet treat.

Summer colds, be warned: Champagne mangoes pack more than 300% of your daily vitamin C requirement—five times more than other mango varieties.

Eating healthy should still be delicious.

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Champagne Mangoes with Lime and Sea Salt

You can keep the flesh on the skin, "porcupine-style," as shown below.

How to Dice a Mango

Simple steps for extracting all the ripe, juicy flesh from this tropical fruit.

1. Stand mango upright. Slice off the two broad sides, cutting as close as possible to the thin, oval pit in the center.

2. Cut flesh away from sides of pit, using the pit as a guide. This lops off two crescent-shaped slices.

3. Slice peel away from each crescent as you'd cut a melon slice from its peel. Cut the peeled mango into cubes.

4. Make a porcupine effect by scoring a 1/2-inch crosshatch into each mango cheek, cutting to, but not through, the skin.

5. Press the skin to invert the cheeks so the cubes protrude. Closely follow the skin contour to slice off cubes.

Why We Love Champagne Mangoes - Recipes

the nicest mangoes I ever tasted were the ones eaten fresh, while sitting in the branch of the tree. I personally like them still firm. I hope you get to eat some good tasting mangoes.

This is my first time visiting your website, I saw it linked at You've got me hooked with your artwork and the Mango references! Also, feelin' a little sad as I am in Kansas and not likely to find an Indian mango anytime soon.

Mangoes are so abundant in my place with so many varieties that in most cases they are purchased without a second thought.
And its a season for mangoes now - they are local and some how affordable. The only thing is having too many of them is just too hot and cause difficultly to sleep in the night.

Hope you find a nice variety of mango that you might just change your perception about them as a man in a drag.
Just like peaches - they are rare here.
The ones I only manage to taste are those ones in cans and expensive ones.
Guess its a versa visa thing when we live in worlds apart.

We have fantastic mangoes over here! I wish I could send you some. They are so sweet and juicy. Only stringy near the seed. If you ever find yourself on this side of the world, let me know and I will make sure you have as much mangoes and tropical fruit as you want. :-D

Nice article Steve! Thank you for the mention. Love your art work! I am enjoying my Cogshell mango fresh from the tree and my neighbor has a huge old Hayden that always is delicious also.

Coconut Mango Overnight Oatmeal

Published: Apr 12, 2019 · Modified: Feb 15, 2021 by Kiersten · This post may contain affiliate links.

Overnight oatmeal in a jar is the easiest breakfast ever! This vegan Coconut Mango Overnight Oatmeal recipe is both delicious and healthy.

Mango Season

Having never lived in the tropics, I can't really tell you when mango season is. But I do know that a few times a year, there's suddenly an abundance of champagne mangoes at the grocery store. They'll be strategically positioned at the front of the produce section, boxes stacked precariously on top of each other. And they're always 5 for $5. While I like regular mangoes just fine, I like the champagne ones even more. They're a little bit smaller, but I have yet to get one that wasn't sweet or that was stringy or weird in some other way. So, in summary, I love champagne mangoes and it's that time of year—cheap champagne mango season. Exclamation point!

I've been trying out different kinds of overnight oatmeal lately, but I haven't had success until I came up with this Coconut Mango Overnight Oatmeal recipe. The first time I made overnight oatmeal in a jar, I tried using steel cut oats. I've read other people raving about using those in overnight oats, but I have TMJ and chewing on them gave me a jaw ache that stayed with me the rest of the day. Not good! I also tried adding cocoa powder to my oats, but it made me kind of queasy—I had to let my husband finish that batch of oatmeal. After purchasing a bunch of cheap champagne mangoes last week, I thought I'd try overnight oatmeal one more time, with mangoes and coconut. And if it didn't work out, I would stop trying to make this overnight oatmeal thing happen for me.

About the Recipe

Well, I guess it's true that the third time's the charm, because the Coconut Mango Overnight Oatmeal was definitely a winner. I find oatmeal to be a little bit heavy, so adding an equal amount of mangoes to the oats was the perfect way to lighten it up. And the best thing about overnight oats is that you do the (minimal) prep work the night before and your oatmeal is done in the morning--you don't even have to heat it up (although you can if you want)! I've been making this with my cheapo mangoes all week and I don't think I'm going to get tired of it anytime soon.

2. Mango Sorbet

If you&rsquore looking for a low-calorie dessert to satisfy your mango craving, look no further.

This sorbet combines the flavors of sweet mangoes and tart lime, giving you the most refreshing dessert experience.

It&rsquos also such a breeze to make! You&rsquoll only need three ingredients: mango, lime, and sugar.

If you&rsquore making sorbet in advance, here&rsquos a tip: add some liquor into the mix.

Since alcohol has a lower freezing temperature, it will prevent the sorbet from becoming too icy.

How to Make Mango Bread

My thumb left a dimple on its cheek. I must have held it too tightly. You really couldn’t blame me. I get delirious when I am around mangoes. A whiff of its scent is enough to send me into fits of uncontrollable happiness. Fits of uncontrollable nostalgia, too.

M angoes have this compelling effect on me. I drool as soon as I spot them. Classic Pavlovian response. Green mangoes with bagoong. Ripe mangoes for himagas. Even if they’re manibalang [mah-nee-bah-lahng] — nearly ripe — my mouth waters in a snap. I get insanely mad about mangoes. Even if local peaches and plums abound this time of year, I still find myself drawn to my favorite summer stone fruit. And even if the mangoes available here in California — those grown in Mexico — are nothing compared to the mangoes back home, I still find myself longing for a taste, for a fix.

I cradled the mango in my hand where it fit like a glove. It was ripe and ready. I sliced off its plump cheeks with a deft slide of my knife’s edge. I picked up its pit, peeled off what was left of its skin and, before long, its juice dribbled down my chin. Before long, the pits piled high in my sink.

Mango Bread Recipe, makes one loaf
Recipe adapted from Saveur Magazine

3 to 4 large ripe Manila mangoes
1/3 cup vegetable oil, plus more for greasing
1-1/2 cups flour, plus more for dusting
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 cup dark brown sugar
2 eggs and 1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup shredded unsweetened coconut (optional)

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan, dust with flour and set aside.

How to Cut a Mango. Using a sharp chef’s knife, start cutting just off the centerline and cut parallel to the seed. If you come into contact with the pit, follow the contours of the pit and continue cutting. You’ll get three pieces: the pit and two so-called cheeks of mango pulp. Using a spoon, scoop the mango pulp out of the cheeks. Dice mango pulp coarsely. You need about 2-1/2 cups coarsely diced mango pulp.

Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl and make a well in center. Whisk oil, sugar, eggs and yolk, and vanilla in a separate bowl. Add to well and stir. Fold in mango, nuts, and coconut and pour into prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

Make this bread with Manila mangoes — Champagne, Honey, Ataulfo, or whichever way you call it. I find Haden and Kent mangoes too sweet and stringy. Of course, mangoes grown back home are unquestionably best.

More Mango Recipes

We then indulged ourselves in remembering summers of long ago. Hikes on a trail next to a river that fed a waterfall. Picnics under a mango tree. Pork adobo and pancit in plastic containers. Sticky rice cakes wrapped in young palm leaves — suman sa ibus. Jars of coconut jam. And mangoes chilled in cold river water.

To my heart’s content, I was feasting on mangoes I had just picked from the trees. I swaddled them in my white handkerchief whose two opposite corners I tied into a knot. I let them soak in the cold river water for a while to chill them and then, one by one, I peeled them whole.

Why am I enamored of this green mango salad? Is it the medley of colors that makes me swoon? A motley mix of yellow and red. White tinged with deep purple and specks of lush green strewn here and there.

Mango Pecan Tart

My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.

Being obsessed with words and names, I did a bit of research on the origin of the name Ataulfo, as it doesn’t mean or translate to anything. Well, it turns out that Ataulfo is a name. The Ataulfo mango was first discovered and historically recorded on a man named Ataulfo Morales’ property in the town of Tapachula in the southeastern tropical state of Chiapas.

The story goes that, in the late 1940s, he found a few of these fruits and became smitten with how sweet and succulent they are. Now, there were other mangoes in Mexico, brought by the Spanish through their trade with the East when Mexico was a colony of Spain. Yet, it seems that the Ataulfo came to be from a natural mutation or hybridization process.

A decade after it was found on Ataulfo Morales’ property, an agronomist named Hector Cano Flores helped popularize it by growing a large quantity of the Atauflo mango trees. And then, another decade later, the first commercial project took place.

By the 1970s, when yours truly was born, this mango had extended its reach well beyond the state of Chiapas and was being consumed in Mexico City, where I lived. Still, Chiapas remains the main producer and the biggest exporter of the fruit, and it also has a denomination of origin, just like champagne!

Oh how we loved Ataulfos. Me and my sisters used to eat them in so many ways. We’d have them in fruit salads, or we’d eat the sides sliced and covered in thick and creamy rompope – Mexican style eggnog – or garnished with lime, salt and ground chile. But, the most frequent way was just stuck on a special mango fork, peeled and gobbled up.

Did you know there is a special kind of fork just for mangoes? It is long and shaped like a trident. The two outer prongs are short and help hold the mango meat in place, while the middle prong is much longer and meant to go through the seed to hold the mango steady.

When I was a teenager, I became a fan of fruit tarts. I had found a recipe for a light and elegant fruit tart in one of my mom’s Austrian cookbooks – that she inherited from her mother – and made it my showpiece.

Whenever I needed to bring something to a dinner or a party, the fruit tart would come. I had mastered it! However, the recipe, of course, didn’t have mango. And I felt like the fruit that needed to be in there the most was the glorious Ataulfo mango. So, I started adding it in addition to the grapes, bananas and kiwis.

Slowly, but surely, the mango started taking over. Until finally, a few years ago, I decided to make a full-fledged mango tart. Why pretend that it was a fruit tart when the only fruit I wanted in there was mango? I could stop coveting the mango pieces from other people’s slices.

While I was at it, I also decided to make the crust entirely pecan. Of course, the traditional pastry cream stays right in the middle of the two.

Oh how I love this tart. It merely does justice to its crown, the Ataulfo mango from Chiapas.

Notes about this recipe

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How to Choose a Good Mango

Tip #1: Weigh Them

You can do this with your eyes and hands, by finding what feels and looks like the largest mango in the pile, or you can literally use a scale to do comparisons. But because mangoes from abroad are often picked undeveloped, the heavier one is, the more mature it was at the time of harvest.

Incidentally, you can tell if a mango was raised to its full potential when you cut into it. The pit should be of substantial size, roughness, and hardness. Mango pits are so dense that the flesh sticks to them, and one of the things we do in Florida (and elsewhere that mangoes grow) is to suck on them to get every shred of sweetness off. But with supermarket mangoes, you&aposll often see little slivers of pits that knives easily cut into instead.

Tip #2: Smell Them

A ripe mango has a beautiful, intense fragrance. It&aposs one of those fruits that has an unmistakable perfume, and if you&aposre sensitive to smells, too many of them together can even be overwhelming. However, you&aposll often notice no aroma whatsoever in a pile of supermarket mangoes.

If you&aposre looking for a mango to eat sooner rather than later, sniff the stem end. If you pick up any hint of sweetness, it&aposs more towards ripe than not. If it smells piney, it&aposs still very green.

Tip #3: Look for Sap

Close to harvest, mango stems produce sap which almost invariably drips onto the mango, although many producers try to prevent it in various ways. Sometimes this sap causes dark spots or lines at the tip of the mango, called sap burn. Consumers might mistake this for fruit rot. But for a savvy mango hunter, it&aposs actually a sign that the mango was more mature at the time of reaping.

Do note, though, that mangoes are related to poison ivy. If you&aposre very sensitive to poison ivy, this sap, which runs sticky and clear, might also cause you to break out into a painful or itchy rash.

Tip #4: Feel Them

A ripe mango should have a slight give but no real soft spots. As mentioned, mangoes fall when they&aposre ripe they don&apost wait to be picked. So a large blemish could indicate that it had fallen and was collected rather than harvested. It doesn&apost make it any less edible, but such a bruise will change the consistency of the fruit.

Speaking of texture, a ripe mango should have a silken, velvety texture with some resistance from fiber — similar to a peach, nectarine, or apricot. It&aposs a stone fruit, after all. If it&aposs mushy, grainy, sandy, and pear-like, as I once heard a chef describe a mango, then it&aposs been picked way too young and forcibly ripened. That&aposs not the correct mouthfeel for a ripe mango.

Skin Care: Eating Mangoes May Help Reduce Wrinkles In Women - Study

We all love mangoes and there're no two ways about it. Also called the 'king of fruits', it is one of the most sought-after foods during the summer. In fact, mango in different other forms like 'aam papad', 'aam chutney', 'aam murabba' etc. are enjoyed all year round. Besides its amazing taste, what adds on to its credit is the rich nutrient-profile. It is loaded with vitamin C, beta carotene, protein, fibre and enzymes that promote digestion, healthy gut, immunity, eye health and more. But did you know mango can even have anti-ageing effects on women? Yes, you heard it right!

A recent study has found that eating mangoes may help reduce wrinkles in older women. The researchers at the University of California, Davis conducted the study with ataulfo mangoes. For the unversed, it is also called honey or champagne mangoes that are majorly cultivated in Mexico. The findings of the study were published in the journal 'Nutrients'.

The researchers conducted a randomised study on 28 post-menopausal women "with Fitzpatrick skin types II or III". Fitzpatrick is a numerical classification schema for human skin color. The participants were divided into two groups. While one group was given half cup of mangoes four times a week, the other half had 1.5 cups of mangoes. This continued for 4 months.

The findings stated, "Postmenopausal women who ate a half cup of Ataulfo mangoes four times a week saw a 23 per cent decrease in deep wrinkles after two months and a 20 per cent decrease after four months". However, it was found that eating 1.5 cups of mangoes for the same period of time led to increase in wrinkles.

"This shows that while some mango may be good for skin health, too much of it may not be," explained lead author Vivian Fam, a doctoral student in the UC Davis Department of Nutrition. But it is still unclear why consuming more mangoes leads to severity of wrinkles.

"It may be related to a robust amount of sugar in the larger portion of mangoes," the researchers speculate, according to an ANI report.

Looking into the findings, we can say that keep eating mangoes worry-free but always remember - moderation is the key!

Why We Love Champagne Mangoes - Recipes

Never had I ever seen such small mangoes- until I read this post! They look really vibrant in your photos.

Great post- and it's exceedingly intriguing to read about diminutive mangoes!

that's tiny! I hope it is as sweet!

Wow. I've never seen such small mangoes. They're so cool!

Those are so cool! I love the tiny mangos! I want some!!

Instead of 'gap hop' (I don't know that the Viet spelling is right - gnaw the sneed), you can just gnaw the whole mini-mango!

They're brilliant. Especially if you can giggle while eating them.

Hey WC - How did they taste? The Missus has a theory, that the smaller the fruit, the more flavorful it is.

Midget mangoes. Awesome. Is the skin edible? You could eat them like apples if they were.

They were very intriguing. I kept trying to figure out whether they just hadn't been thinned on the tree, or if they're naturally that small.

Aren't they just the cutest?

I hope you find some where you are.

I think my aunt holds to your missus' theory. That's why she bought a whole case of them anyway. But in all honestly, they didn't taste any different from other champagne mangoes I've eaten.

Nope. Had to peel each time. Did you know some people are allergic and get irritated by mango peels? They can eat the fruit, they just can't peel it. So they're really not edible.

Oh yes, those are sooo cute and tiny! I bet they're really sweet! Our mango tree has tons of mangoes every year, but they don't get very big. They all fall off! :(
We're still trying to figure out why! So we try to eat them before they fall off. Come on over in August WC to collect them before they fall!

Mini anything is either cute or disturbing, haha. In this case, it's really cute. Females always seem more easily amused than the other species, hehe.

Oops. Typo. Gam with one M. )

That's an invitation I'm sure to take you up on! You may not be able to keep me away!

Haha! Yeah, my uncle didn't get the humor.

You're right--those are adorable! Lucky you to have such an awesome mango connection.

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