Mangoes are available year round in most locations; they come from temperate climates all over the world. When a mango is ripe, it will have a little “give,” the way a ripe avocado does. They can be peeled and eaten out of hand–they’re deliciously messy–or slice away from the pit.

A favorite variety is the small yellow Champagne mango, also called Ataulfo. Dining Diva says the flavor is wonderful and it’s intensely fragrant, with a buttery texure.

Here’s a good guide to the different varieties.

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