| Ataúlfo mango | |
|---|---|
 | |
| Genus | Mangifera |
| Species | indica |
| Cultivar | Ataúlfo |
| Marketing names | Champagne |
| Origin | Soconusco,Chiapas,Mexico |
TheAtaúlfo mango is amangocultivar fromMexico.[1] Ataúlfo mangos are golden yellow and generally weigh between 6 and 10 ounces (170 and 280 g), with a somewhat sigmoid shape ("S"-shaped)[1] and a gold-yellow skin.[2] The flesh is not fibrous, and the pit is thin. They were named for grower Ataúlfo Morales Gordillo.[3] Since August 27, 2003, the Ataúlfo mango is one of the 18Mexican Designations of Origin.[4]
The Mexican Institute of Industrial Property (Instituto Mexicano de la Propiedad Industrial) granted thedesignation of origin of this fruit to the government ofChiapas.[3] Along with theManilita mango, it is a descendant of thePhilippine mango cultivar introduced from the Philippines to Mexico before 1779 through theManila-Acapulco galleon trade. It was crossed with other mango varieties, resulting in the Ataúlfo. Regardless, Ataúlfo remains a Philippine-type mango, characterized by beingpolyembryonic (as opposed to the Indian-type which ismonoembryonic).[5]
In 2003, the Mexican government, through the Official Gazette, published Comunicado No. 14 – 2003 titled "Abstract of the application for the declaration (protection) of theAppellation of Origin: Mango Ataúlfo del Soconusco Chiapas", a declaration that the term "Mango Ataúlfo del Soconusco Chiapas" is an appellation of origin for a specific kind of mango fruit produced in several regions ofChiapas, Mexico[6] where the Ataúlfo mango was first grown.[3]
Ataulfo mangoes, also known as "honey mangoes" are a smaller, creamier variety of mango distinguished by their smooth, non-fibrous texture and rich, sweet flavor.[citation needed] The flavor has little tartness, and may be described as having hints of peach, pineapple, and floral undertones, contributing to a fragrant and aromatic profile.[7][better source needed][citation needed]
In comparison to other common mango varieties such as the Haden, Kent, or Tommy Atkins, Ataulfo mangoes have similar levels of sugar content, about 15% of fresh weight when ripe.[7]
The fruit grows in warm, moist climates with summer rains, butmonsoon temperatures must not decline to 5 °C. The proper temperature for this type of mango is 28 °C with rainfall between 1090–3000 mm annually, from April to October.[8]
The Ataúlfo mangoes originate in the Mexican states of Michoacan, Sinaloa, Nayarit, Jalisco, Veracruz and Chiapas, and are sold between March and September.[2] Ataúlfo production was concentrated in theSoconusco coastal region. Overall, producer organizations estimated that there were 18,000 hectares of Ataúlfo mangoes in production in the state.[9]
There are several pests that influence the growth and production of the mangoes including fruit flies and mango seed weevil.[10]
Until 2014, Mexican Ataúlfo mangoes had not been sold in significant numbers in Europe because shipping them by air was prohibitively expensive.[11] In December 2014, shipments by sea began via one United Kingdom importer using timed pre-ripe harvesting combined with faster sea-shipping that enabled full mango ripening while in transit.[11] European customers are willing to pay significantly more than North American customers, if the mangos are of high quality and are sold ready-to-eat.[12]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 71 kcal (300 kJ) | ||||||||||||||||||||||||||||||||||||||||
17.4 g | |||||||||||||||||||||||||||||||||||||||||
| Sugars | 11.1 | ||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.3 g | ||||||||||||||||||||||||||||||||||||||||
0.68 g | |||||||||||||||||||||||||||||||||||||||||
0.69 g | |||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||
| Water | 80.8 g | ||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[13] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[14] | |||||||||||||||||||||||||||||||||||||||||
Ataúlfo mangoes were first consumed in the United States beginning in the late 1990s,[15] though they have been a major crop in Mexico for decades.[1][3] As of 2009, they were the second-most consumed variety of mango sold in the U.S., behind theTommy Atkins.[16] As of 2018, they represented about 20% of all mangoes imported into the U.S.[17]
A raw Ataulfo mango is 81% water, 17%carbohydrates, 1%protein, and 1%fat (table). In a reference amount of 100 g (3.5 oz), raw Autaulfo mango supplies 71calories, and is a rich source ofvitamin C (187% of theDaily Value, DV) and a moderate source ofcopper (11% DV) (table).
The Ataulfo mango is a source ofB-carotene, a provitamin Acarotenoid.[18][better source needed]
Ataulfo mangoes contain diversepolyphenols, includinggallic acid andcatechins, andmangiferin, the contents of which fluctuate by harvest timing and growing conditions.[18]
