If you aren’t already addicted to Champagne (or Manila or Ataulfo) mangoes, now is the time to begin your love affair. These yellow mangoes are smaller than the usual green and red variety–and they are superior in every way. Champagne mangoes are tart and sweet and smooth- kind of like a peach.
Wait until the mangoes are a little soft–they may have some small black spots too–peel them, cut the flesh off of the large pit, and eat it plain or in almost any salad.
The other day I made a salad with Manila mango slices, avocado, chopped roasted almonds, lime juice and salt–yum. For protein you could add some small cubes of tofu fried in olive oil, cooked shrimp or some chick peas, and to make it even more satisfying a little roasted walnut oil is good.
Right now these mangoes an incredible bargain for $1 each at Sigona’s Market and Whole Foods Market. Like any fruit they are a great source of the potassium and magnesium that we need for heart and muscle health so this is a win-win food choice.
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