Ataulfo (mango)
{{Short description|Mango variety produced in Mexico}}
{{Infobox cultivar
| name = Ataúlfo mango
| image = Yay, the Ataulfos Have Arrived.jpg
| image_caption =
| genus = Mangifera
| species = indica
| cultivar = Ataúlfo
| marketing_names = Champagne
| origin = Soconusco, Chiapas,
}}
The Ataúlfo mango is a mango cultivar from Mexico. Ataúlfo mangos are golden yellow and generally weigh between {{convert|6|and|10|oz|g}}, with a somewhat sigmoid shape ("S"-shaped) and a gold-yellow skin. The flesh is not fibrous, and the pit is thin. They were named for grower Ataúlfo Morales Gordillo. Since August 27, 2003, the Ataúlfo mango is one of the 18 Mexican Designations of Origin.{{Cite journal|date=2003-08-27|title=Declaración General de Protección de la Denominación de Origen Mango Ataulfo del Soconusco Chiapas|url=http://dof.gob.mx/nota_detalle.php?codigo=692301&fecha=27/08/2003|journal=Diario Oficial de la Federación|language=es|access-date=2021-06-19}}
Origin
The Mexican Institute of Industrial Property (Instituto Mexicano de la Propiedad Industrial) granted the designation of origin of this fruit to the government of Chiapas.{{cite web | url=http://www.specialtyproduce.com/produce/Ataulfo_Mangoes_5634.php | title=Ataulfo mangoes | publisher=Specialty Produce | date=2016 | access-date=20 October 2016}} Along with the Manilita mango, it is a descendant of the Philippine mango cultivar introduced from the Philippines to Mexico before 1779 through the Manila-Acapulco galleon trade. It was crossed with other mango varieties, resulting in the Ataúlfo. Regardless, Ataúlfo remains a Philippine-type mango, characterized by being polyembryonic (as opposed to the Indian-type which is monoembryonic).{{cite journal |last1=Rocha |first1=Franklin H. |last2=Infante |first2=Francisco |last3=Quilantán |first3=Juan |last4=Goldarazena |first4=Arturo |last5=Funderburk |first5=Joe E. |title='Ataulfo' Mango Flowers Contain a Diversity of Thrips (Thysanoptera) |journal=Florida Entomologist |date=March 2012 |volume=95 |issue=1 |pages=171–178 |doi=10.1653/024.095.0126 |doi-access=free }}
In 2003, the Mexican government, through the Official Gazette, published Comunicado No. 14 – 2003 titled "Abstract of the application for the declaration (protection) of the Appellation 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 of Chiapas, Mexico{{cite web|url=http://www.inta.org/INTABulletin/Pages/MangoVarietyGrantedAppellationofOrigin.aspx|title=Mango Variety Granted Appellation of Origin|publisher=INTA Bulletin, International Trademark Association|date=1 May 2003|access-date=8 December 2015|archive-date=8 December 2015|archive-url=https://web.archive.org/web/20151208224343/http://www.inta.org/INTABulletin/Pages/MangoVarietyGrantedAppellationofOrigin.aspx|url-status=dead}} where the Ataúlfo mango was first grown.
Description
Ataulfo mangoes are mango distinguished by their smooth, non-fibrous texture and rich, sweet flavor.{{cn|date=February 2025}} 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.{{Cite journal |last=Maldonado-Celis |first=Maria Elena |last2=Yahia |first2=Elhadi M |last3=Bedoya |first3=Ramiro |last4=Landázuri |first4=Patricia |last5=Loango |first5=Nelsy |last6=Aguillón |first6=Johanny |last7=Restrepo |first7=Beatriz |last8=Juan Camilo Guerrero Ospina|display-authors=3 |date=2019-10-17 |title=Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds |journal=Frontiers in Plant Science|volume=10|page=1073|doi-access=free |doi=10.3389/fpls.2019.01073|pmc=6807195 }}{{dubious source|date=February 2025}}{{cn|date=February 2025}}
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.
Ataulfo mangoes are also sold (especially in the United States) under the trade names "champagne mango", "honey mango", and "Manila mango", all of which are names which originally applied to the Philippine mango (the progenitor of the Ataulfo) in the early 20th century American colonial period of the Philippines.{{cite journal |last1=Rocha |first1=Franklin H. |last2=Infante |first2=Francisco |last3=Quilantán |first3=Juan |last4=Goldarazena |first4=Arturo |last5=Funderburk |first5=Joe E. |title='Ataulfo' Mango Flowers Contain a Diversity of Thrips (Thysanoptera) |journal=Florida Entomologist |date=March 2012 |volume=95 |issue=1 |pages=171–178 |doi=10.1653/024.095.0126|doi-access=free }}{{cite book |last1=Stone |first1=Daniel |title=The Food Explorer The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats |date=2018 |publisher=Penguin Publishing Group |isbn=9781101990605 |page=148}}{{cite book |last1=Sauco |first1=Victor Galan |title=El Cultivo del Mango |date=2009 |publisher=Ediciones Mundi-Prensa |isbn=9788484766179 |page=70}}{{cite book |last1=Jacob |first1=Dianne |chapter=The Meaning of Mangoes |date=2016 |publisher=Hachette Books |title=Best Food Writing 2016 |isbn=9780738219455}}{{cite web |title=The golden fruit of the Philippines: Manila Mango |url=https://themixedculture.com/2013/11/07/philippines-manila-mango/ |website=The Mixed Culture |access-date=18 April 2024}}
Production
The fruit grows in warm, moist climates with summer rains, but monsoon 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.{{Cite web |date=2022-06-04 |title=Mango Farming in Mexico: How to Start, Planting to Harvesting, and Production Guide |url=https://www.agrifarming.in/mango-farming-in-mexico-how-to-start-planting-to-harvesting-and-production-guide |access-date=2025-02-28 |website=www.agrifarming.in |language=en-US}}
The Ataúlfo mangoes originate in the Mexican states of Michoacan, Sinaloa, Nayarit, Jalisco, Veracruz and Chiapas, and are sold between March and September. Ataúlfo production was concentrated in the Soconusco coastal region. Overall, producer organizations estimated that there were 18,000 hectares of Ataúlfo mangoes in production in the state.
There are several pests that influence the growth and production of the mangoes including fruit flies and mango seed weevil.{{Cite journal|last1=Peña|first1=J. E.|last2=Mohyuddin|first2=A. I.|last3=Wysoki|first3=M.|date=1998-06-01|title=A review of the pest management situation in mango agroecosystems|url=https://doi.org/10.1007/BF02980680|journal=Phytoparasitica|language=en|volume=26|issue=2|pages=129|doi=10.1007/BF02980680|s2cid=35979150 |issn=1876-7184|url-access=subscription}}
Until 2014, Mexican Ataúlfo mangoes had not been sold in significant numbers in Europe because shipping them by air was prohibitively expensive.{{Cite web|title = First seafreight Ataulfo mangoes to UK|url = http://www.freshplaza.com/article/132305/First-seafreight-Ataulfo-mangoes-to-UK|website = FreshPlaza.com|access-date = 2015-05-15|last = Watson|first = Nichola|date = December 8, 2014|archive-url = https://web.archive.org/web/20150318215435/http://www.freshplaza.com/article/132305/First-seafreight-Ataulfo-mangoes-to-UK|archive-date = March 18, 2015|url-status = dead}} 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. 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.{{Cite news|url=http://www.producenews.com/category-list/24191-splendid-greatly-increasing-ataulfo-volume-in-2018|title=Splendid greatly increasing Ataulfo volume in 2018|last=Thompson|first=Tad|date=June 5, 2018|work=The Produce News|access-date=June 22, 2018|language=en}}
{{nutritional value | name=Ataulfo mango, raw
| kcal=71
| water=80.8 g
| protein=0.69 g
| fat=0.68 g
| carbs=17.4 g
| fiber=1.3 g
| sugars=11.1
| calcium_mg=10
| iron_mg=0.24
| magnesium_mg=10.6
| phosphorus_mg=18
| potassium_mg=204
| sodium_mg=2.4
| copper_mg=0.103
| selenium_ug=0.6
| zinc_mg=0.1
| manganese_mg=0.104
| vitC_mg=168
| vitB6_mg=0.108
| note=[https://fdc.nal.usda.gov/food-details/2710834/nutrients Link to USDA Database entry]
}}
Consumption
Ataúlfo mangoes were first consumed in the United States beginning in the late 1990s, though they have been a major crop in Mexico for decades. As of 2009, they were the second-most consumed variety of mango sold in the U.S., behind the Tommy Atkins. As of 2018, they represented about 20% of all mangoes imported into the U.S.{{Cite news|url=https://www.produceretailer.com/article/news-article/retailers-find-sweet-spot-honey-mangoes|title=Retailers find a sweet spot with honey mangoes|last=Riemenschneider|first=Pamela|date=April 3, 2018|work=Produce Retailer|access-date=June 22, 2018|language=en}}
= Nutrition =
A raw Ataulfo mango is 81% water, 17% carbohydrates, 1% protein, and 1% fat (table). In a reference amount of {{cvt|100|g}}, raw Autaulfo mango supplies 71 calories, and is a rich source of vitamin C (187% of the Daily Value, DV) and a moderate source of copper (11% DV) (table).
The Ataulfo mango is a source of B-carotene, a provitamin A carotenoid.{{Cite journal |last=Manthey |first=John A. |last2=Perkins-Veazie |first2=Penelope |date=2009-11-25 |title=Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indica L.) |url=https://pubs.acs.org/doi/10.1021/jf902606h |journal=Journal of Agricultural and Food Chemistry |volume=57 |issue=22 |pages=10825–10830 |doi=10.1021/jf902606h |issn=0021-8561|url-access=subscription }}{{better source|date=February 2025}}
= Phytochemicals =
Ataulfo mangoes contain diverse polyphenols, including gallic acid and catechins, and mangiferin, the contents of which fluctuate by harvest timing and growing conditions.
See also
References
{{reflist|refs=
Aliza Green. Starting with Ingredients. Running Press (2006), [https://books.google.com/books?id=g0Nv05nMgLQC&pg=PA572 p. 572]. {{ISBN|0-7624-2747-7}}.
Allen Susser. The Great Mango Book. Ten Speed Press (2001), [https://books.google.com/books?id=nrz7mzFBl2EC&pg=PA6 p. 6] {{ISBN|1-58008-204-1}}.
}}
{{Mangoes}}