Ladies, Meet Ataulfo


We are coming into the season of this bundle of sweetness: the ataulfo mango. Depending on where you find them they are also called “Manila” and “Champagne” mangos… our family just calls them candy.

They are amazing.

Juicy, vibrant in color, and string-less.

I just picked some up at our local Costco (every time I see them there I wanna do a happy dance!), and every nibble makes me feel like I’m back in the islands. When you find them you want them to be bright orange with yellow undertones and you don’t want them mushy when you give them a little squeeze. (If you buy them a little underripe, just put them in a brown paper bag for a couple of days and they will ripen right up.)

We eat them freshly skinned, over homemade pancakes or waffles, and, of course, over quinoa as either a super porridge breakfast or an “afternoon delight”.

Keep an eye open for them… I promise you’ll fall in love.

Here’s the recipe for the photo above:

  • 1/2 cup of quinoa (pre-cooked and cold out of the fridge)
  • 1/2 cup of whole milk, plain yogurt
  • 1/2 a ataulfo mango, diced
  • a sprinkle of frozen blueberries
  • a sprinkle of unsweetened coconut

Eat up, mama… that’s SUPER FOOD for sure!

Enjoy!

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