Considered the king of mangoes, the Ataulfo mango has a designation of origin in Mexico, making it our proud specialty. Its main production is in the states of Chiapas, Oaxaca and Nayarit.
It is preferred by most consumers for its incredible flavor and smooth pulp, in addition to its intense yellow color. The Ataulfo has a small bone, so each mango brings more meat.
Extra (10’s-14’s, 375g-280g)
Primera (10’s-18’s, 280g-220g)
Segunda (18’s-22’s, 220g-180g)
2-3 weeks
(3-4 weeks refrigerated)
Its skin turns from a light green to a deep yellow. When squeezed, it feels firm while it is still tender and becomes softer when it reaches the point of maturity.
The mango will give off a strong sweet smell from the stem.
This Florida native mango is a favorite because of its sweet taste, small fiber content, and a large size. It is mostly green in color, occasionally showing some red accents.
6’s – 10’s (650g-400g)
2 weeks
(3 weeks refrigerated)
Some yellow undertones or small dots cover more of the mango as it reaches its point of maturity.
The Tommy mango is the most widely grown commercial variety sold in the US. It is ovally-shaped, mainly red in color with some green and yellow. The pulp is orange with a fine, sweet and juicy texture.
It is considered one of the most tolerant varieties to handling and transportation due to the thickness of its skin and its long shelf life.
6’s – 12’s (650g-330g)
2-3 weeks
(3-4 weeks refrigerated)
It becomes softer when squeezed as it reaches its point of maturity.
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