Well, it’s Monday, and I hope that today is being wonderful for all of you so far.
There are certain times in our household when we have an abundance of fruit available. These are good times. Pears, bananas, oranges, grapefruit, apples, blueberries, and mangoes remind me how blessed I am.
So without further ado. I present the champagne mango:
Did you know that Ataulfo mangoes, which is the variety from which champagne mangoes come, have almost 5 times as much vitamin C as other popular mango varieties? All mangoes are packed with good stuff like vitamins A, C, E, B1, B2, B3, B5, B6, Magnesium, Potassium, and more! And more! It is nice that a food that looks so good, and tastes so good, can have so many good things in it for you.
I must give my brother credit for introducing me to the champagne mango, just like I must give him credit for taking the above photo with his iphone before we both ate that mango. The champagne mango is smaller, more oblong, typically sweeter, smoother, and turns a nice golden yellow when ripe. I have had other mangoes that are just as sweet, but, what I think sets the champagne mango apart is the smoothness over other mangoes as it has less fibrous strings… less stringiness.
Mango salsa sounds good. Any of you ladies make a mean mango salsa?
Tim is a health researcher and educator based out of Nashville, TN. Connect with him on Instagram @eattodaytolivetomorrow.
