The Ataulfo, also called Champagne[1], young, baby, yellow, honey, manilla,[2] Adaulfo,[3] or Adolfo[4] is a mango cultivar from Mexico, [5] and, prior to that, Manila, Philippines.
Ataulfo mangos are golden yellow and generally weigh between 6 and 10 ounces, with a somewhat sigmoid (oblong) shape [5] and a gold-blushed yellow skin.[2] Their buttery flesh is not fibrous, and they have a thin pit.[5][1] Their flesh is a deep yellow and high in sugar (15 grams per 100-gram serving), with a rich, spicy flavor.[5][1] They are rich in vitamin C and dietary fibre.[2]
Ataulfo mangos have only recently gained popularity in the United States, though they have been a major crop in Mexico for decades.[5] They come from the Mexican states of Michoacan, Sinaloa, Nayarit, Jalisco, Veracruz and Chiapas, and are sold between March and September.[2] As of 2009, they are the second-most popular variety of mango sold in the United States, behind the Tommy Atkins.[6]
In the Mexican state of Chiapas, mango production was, as of 2008, the sixth most important agricultural activity, based on cultivated surfaces, following corn, beans, coffee, sugar cane and cocoa. Ataulfo production in that state was concentrated in the Soconusco coastal region. Overall, producer organizations estimated that there were 18,000 hectares of Ataulfo mangoes in production in the state.[7]
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