Ataulfo mangoes are oval-shaped and slightly crook-necked with a golden yellow exterior and bright yellow flesh. Smaller in size and less fibrous than a traditional mango, the skin of the Ataulfo mango is tough and the flesh is soft, sweet and juicy. When ripe and at room temperature the Ataulfo mango will have a sweet smell and a slight wrinkling of the skin. 

Ataulfo mangoes are available in the spring and through the fall. 

Ataulfo mangoes are a Mexican cultivar of Mangifera indica, made popular by the marketing of the trademarked Champagne® variety. Though all Champagne mangoes are the Ataulfo variety, not all Ataulfo mangoes are Champagne mangoes. The mangoes are known as Honey mangoes or Nam Dok Mai in Thailand, and in some places they are known as Manila mangoes. Ataulfo mangoes are a Philippine type, meaning they are polyembryonic - the center stone containing two seeds, versus one. 

Ataulfo mangoes are rich in vitamins A, B, and C as well as dietary fiber and are a good source of carbohydrates. They contain potassium and calcium, as well as iron and folate. Mangoes contain enzymes that have been shown to aid in digestion. 

Ataulfo mangos make excellent sorbet, jams, tarts and chutneys. Try adding mango cubes to pancakes, muffins and waffles. Sauteed mango is a great accompaniment to poultry and roasted meats. Pureed mango makes a great addition to smoothies, juices, ice cream and curries. Store mangos at room temperature until ripe, once ripe they will keep refrigerated for up to a week.