“The champagne mango, which grows primarily in Southern and Central Mexico, is the result of a cross between several mango varieties. Available in supermarkets from January to August, the golden-colored mangoes have a sweet, juicy flesh, but the fibrous skin is inedible. Champagne mangoes work well eaten raw, or incorporated into sorbet, preserves, jam, chutney, tarts and even pickles. Next time you pick up a champagne mango at the supermarket, save the seed. Instead of tossing the mango seed in the trash, use it to grow an exotic houseplant”
I (Litsa) came across these juicy, super sweet champagne mangoes at Whole Foods at the end of March. We enjoy mangoes diced and sliced—juiced or in smoothies! Thus, I wanted to try something new with my daughter in our kitchen! My little girl was delighted with the mango salsa that Whole Foods had on hand for customers to taste test. “Mmm….I like it Mommy!” was her response!?! So we opted for two champagne mangoes to enjoy at home!
The champagne mangoes were sweet and super ripe. We enjoyed them sliced and with a fork since they were so juicy. In comparison to other mangoes that we’ve enjoyed, I’d say these champagne mangoes were sweeter and softer (although this might have more to do with the ripeness of the mangoes we had selected). They were smaller in size compared to our local grocery store’s mangoes but their slenderness didn’t reduce their mango powers! They were mangoes to be “MAD” about this spring!
Spring for Champagne Mangoes!
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