The Atalufo, or "champagne mango" is more compact compared to other varieties of mangoes, it has a kidney-shaped form, with a skin that turns from green to a deep golden yellow when fully ripe. The inside is velvety smooth, with almost no fibrous texture, and a much thinner pit (about the thickness of a cookie). The taste is intensely sweet and full.
Pick riper fruit now if you plan to consume in the near future, or firmer fruit to enjoy a few days later. Here are some tips to help you select the mango that is right for you:
The best way to gauge ripeness is to give the mango a soft and gentle squeeze. Use the same judgment you would to gauge the ripeness of a peach or an avocado, simply apply gentle pressure to see how soft the fruit is.
Allow firm fruit to ripen at room temperature, not in the fridge. Once ripe store mangoes in the fridge for up to 4-5 days.
1. Hold stem-side down and cut slightly off-center, past the seed. Slice “cheek” off and repeat. Discard the pit.
2. To cube, cut slices in a crisscross pattern, but don’t cut through skin. For mango slices, just make long cuts instead.
3. Use your fingers to press gently from the skin-side of each cheek in an outward motion to push the mango cubes out.
4. Slice the cubes off as close to the skin as you can. Discard the skin; it is not edible and may cause an allergic reaction.
This salsa is excellent as a snack for chips, but is also a great accompaniment to grilled fish, seafood, or chicken!
2 medium ripe mangos, cubed
¼ cup diced red onion
¼ cup finely chopped cilantro
Juice and zest of 1 lime
1 small garlic clove, grated
½ jalapeño, minced
¼ teaspoon sea salt, more to taste
Peel and dice the mangos according to the method above.
In a medium bowl, mix together the mango, onion, cilantro, lime juice, garlic, jalapeño, and salt. Chill until ready to use.