I’m in love with Champagne mangoes. I have a box of them sitting on my desk right now, but I’m tempted to go buy another case. They are just that spectacular. And the season only has three or four weeks left.
Never heard of Champagne mangoes? That’s not surprising. They haven’t quite reached widespread appeal, but they’re getting there. You can find them at several local markets (listed at the end of this post). And, if you’re lucky, you’ll find them on local restaurant menus. Galanga Thai Cuisine serves the mangoes on the dessert menu – sticky rice in a coconut milk sauce, with slices of mango.
In the markets, they might also be called Honey mangoes, which I’ve heard many locals call them. Or some places call them the much less descriptive Ataulfo, which is the variety name. They also may show up at market labeled as Baby, Yellow or Young. Read more »