Earl’s has a variety of delicious mangos with different textures and flavors. Ataulfo mangos are easy to spot with their vibrant yellow golden color and small kidney shape. The fantastic flavor and absence of stringy fibers are what make this mango so delicious. The pit is very thin which means there is more flesh to eat. As the Ataulfo becomes ripe the skin turns a deep golden color and begins to wrinkle. Ataulfos are ready to eat when the fruit yields to slight pressure. They should be left at room temperature until they are ready to eat. Ataulfos are also known as Honey, Manila, Yellow, Baby and Champagne mangos. They are available from March to July and are grown in Mexico. May is the time for peak flavor!
Tommy Atkins are medium to large oval or oblong shaped with a beautiful red blush covering most of the green, orange and yellow background. It has a very sweet flavor with some fibrous strands. As with the Ataulfo they are ready to eat when the flesh yields to slight pressure. We will see Tommy Atkins in season from March to July and October to January. Currently we are sourcing from Mexico but they also are grown in Ecuador and Peru.
The Haden Mango looks and tastes very similar to the Tommy Atkins mango and has the most amazing fragrance when ripe. They have a smooth rich sweet taste with very little fibers. The color of the skin is bright red over a yellow and green background with the distinguishing characteristic of small white dots. In addition to applying gentle pressure to determine ripeness the green background of the mango will turn yellow as it ripens. They are available in April and May and are sourced mostly from Mexico.
Leave mangos at room temperature until they are ready to eat. Do not store below 45 degrees because the cold can discolor the flesh. Therefore we do not recommend storing them in the refrigerator because the average temperature is around 38 degrees.
Follow these easy instructions for cutting a mango. Serve a mango salsa this Cinco de Mayo for a sweet and spicy treat.