Since ancestral times, mangos have been an important part of life in India; they were a symbol of life and happiness. Today, mangos are considered the most popular and most consumed fruit in the world.
It’s sometimes even referred to as the king of fruits. So, my dear friends, if mango is the king of fruits…then the mango champagne is the king of mangos!
Imagine it: sweet, juicy and silky because it has no fiber. My mouth starts to water by just thinking of delicious ripe mangos. In Chiapas, to the south of Mexico, all these qualities were achieved by crossing various types of mango trees. It was through these pairings that they were able to cultivate the tastiest mango of all, the Champagne Mango, protected by this name.
It is smaller than other mango varieties, with a shape and curve that distinguishes it from other mangos. When ripe, it has a bright, very unique yellow color tone.
The pulp of the champagne mango is soft, velvety, fiberless and its seeds are much smaller. Champagne mangos are in season between March and July and aren’t very expensive. If you buy them before they are ready to eat, just let them ripen at room temperature. Trust me, you’re going to fall in love with them. You’ll know they are ready because of their color and irresistible aroma. It’s said that when their skin starts to wrinkle is when they are at their best peak in taste.
Other than eating this delicious fruit as a snack, there are countless ways to incorporate it in the kitchen: salads, desserts, soups, juices, smoothies, drinks, and cocktails. You can even make dressings and sauces to accompany meat, fish or even pasta salad and quinoa. Try this fresh mango dressing recipe and let me know how it goes!
Champagne mango holds five times more vitamin C than other varieties of mango and it contains the same enzyme as the papaya which make these fruits extremely helpful for treating and healing many stomach symptoms. Invite it home!! Champagne Mangos don’t bite!