Quick, before the ataulfo mangoes disappear until next year, get yourself to a market and get some! These are too juicy and sweet to miss. And they aren’t fibrous and stringy like the more common Tommy Atkins mangoes. The flesh is like butter.
If you don’t know what they are, or maybe you’ve been wondering what those small, flat, yellow and sort of oblong things in the bin are (the ones near the other, larger, green and red mangoes) — those are the Ataulfos. They turn from green to yellow as they ripen.
They are so worth buying. As anyone who has ever tasted one knows.
Don’t waste these mangoes on chutney or pie. They are too delicious to combine with too many other textures and flavors or bury under a crust. Ataulfos (also called “champagne” mangoes because they are suitable for a celebration) should be eaten as is, peeled and nibbled out of hand like a ripe summer peach. Just as is, as they say.
Or in the simplest preparations, like mixed with plain yogurt for a smoothie. Or sprinkled with lime juice and and pinch of cayenne, mint or ginger for a refreshing treat.
Or made into ice cream. Can there be anything better on a hot summer day?
Ataulfo Mango Ice Cream
2 ripe ataulfo mangoes
2-1/2 cups half and half
1/2 cup sugar
pinch of salt
1/2 teaspoon vanilla extract
Peel the mangoes and cut off as much flesh as possible. Place the mango flesh in a food processor and puree (it’s okay to leave small bits of pulp). Set it aside. Cook the cream and sugar together in a saucepan over medium heat, stirring constantly, for about 2 minutes or until the sugar has dissolved. Let cool. Add the mango puree, salt and vanilla extract. Refrigerate until thoroughly chilled. Mix in a commercial ice cream freezer according to manufacturer’s directions. Makes 5-6 cups