Champagne Mangoes

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.

Selecting & Storing

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.

How to Prepare

  • 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.

How to prepare a champagne mango

Champagne Mango Salsa

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.