Sweet as Ataulfo Honey March 5, 2007

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When I first heard someone say "Ataulfo!" I nearly said "Gesundheit." The Ataulfo mango is sometimes referred to as the Champagne Mango. And it makes me think of that line from the Van Morrison song: "She's as sweet as Tupelo honey," except I sing it as: "She's as sweet as Ataulfo honey-mango." It generally annoys everyone in the vicinity of my voice. Nonetheless, the mango is sweet like a love song.
You can pick the Ataulfo out from other mangos by its yellow color and hook shape at the top. It is one of the smoothest-eating varieties of mango and does not have the fibrous texture found in other varieties. When ripe it will be soft to the touch (and possibly even wrinkled). The fruit will have a velvety texture and a sweet mango taste. It contains a narrow and very thin pit. One serving (about 1/2 a mango) contains nearly 40% of the daily value of Vitamin A and 15% of the daily value of Vitamin C. Mango trees (mangifera indica) are a distant relative of the pistachio and cashew trees. Mango skin contains an irritant compound similar to that in the cashew (don't eat the skin). Now let's hold a mango preparation review!
Slicing the mango:
With a sharp thin bladed knife, cut off both ends of the fruit.
Place fruit on flat end and cut away peel from top to bottom along curvature of fruit.
Cut fruit into slices by carving lengthwise along the pit.
"Cubing" the mango:
Start with the Mango "cheek"; fillet off its pit lengthwise.
Cut 1/2" squares by scoring mango with a sharp knife
Do not cut through skin.
Turn mango half "inside out" separating cubes.
Slice off squares with a knife.
Enjoy and be fruitful!


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