Champagne mangoes have become quite popular in California, possibly in the rest of the country too.

They can easily be found at most Asian grocery stores sold by the case.  Many are imported from either Mexico or the Phillipines.  I’m sure Thailand and Vietnam is not far behind with their own harvest too.

They are also known as Manila mango, honey mango, or simply yellow mango.  What ever it’s called, it’s really the sweetest mango I’ve ever tasted.

The flesh is bright orange or yellow and the flesh is very soft.  The skin is very thin.  And the seed is small.  The pulp is not stringy like other ripe mangoes.  Although the common variety (usually grown in Florida) are just as good in their own way.

Some people like to add these to fruit salad, make into jams, or eaten with sticky rice.  But I usually prefer to eat them by itself. I have never had a bad tasting Champagne mango.

Produce Oasis listed the following nutritional facts: “Mangoes are very low in Saturated Fat, Cholesterol and Sodium. They’re also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C.”

On a side note, I found these Ataulfo mangoes at Costco. It was part of the Mother’s Day tropical fruit gift basket I put together for my mom. Hope all the moms out there had a great Mother’s Day!