A small pale green to yellow-skinned mango, with a thin stone. The flesh is deep yellow, smooth and fibreless, and is very sweet with a delicious spicy flavour. The flesh is often described as ‘buttery’. This is a very popular mango in North and Central America.
Quality & Ripening: The fruit should have a yellow to orange skin colour, and should yield to slight pressure. If the fruit is firm, keep it room temperature until it softens.
Names: Ataulfo; Champagne; Manila; Adolfo.
Origin: Ataulfo is said to be of Indonesian origin, but developed as a commercial variety via Hawaii and the Philippines.
Grown in: Philippines, Mexico, currently being planted in Brazil and Ecuador.
- Ecuador: mid-October to late December
- Mexico: late-February onwards
Availability: For marketing in Europe:
Ataulfo is rarely exported to Europe