The Champagne Mango

It took me a long time to like mangoes. They were something I had to warm up to through cooking. I tried eating one plain, and truth be told, it disgusted me for reasons I can’t articulate. Then, because I’m not one to easily give up on things, I made a mango cheesecake. Divine! Shortly afterwards, I prepared a mango salsa, which is part of a recipe my dad makes—Chicken Wraps with Asian Slaw and Mango Salsa. This was even better than the cheesecake. And like that, I became a mango fan. I’ve since learned to eat them plain, but that’s still not my preferred method. At least it wasn’t until I met the Champagne.

The Champagne mango, also known as an Ataulfo mango, is smaller, sweeter, and less fibrous than the more common varieties. It’s like the ice cream of mangoes, with a rich, creamy, buttery texture. Delectable. I could eat them by the dozen. The one downfall? As far as I know, all Champagne’s are imported from Mexico. Though, apparently, the seed originated in Hawaii. Either way, they have a very long way to go, and consume a lot of oil to get there. Try one though, because not every part of life can be ideal and practical, and everyone must have at least one guilty pleasure.

The mango season runs March through July, so hurry up and get to the fruit stand!

One more thing: I’ve never decided whether the skin of a mango is meant to be peeled or eaten. I’ve done both, but generally prefer to have the skin removed. What’s the official “rule”?