It’s the most famous mango you’ve never heard of. Honey mangos are small golden oblongs—about half the size of traditional mangos—with smooth, velvety flesh.
Why we love them:
- They’re typically sweeter and more succulent than other mango varieties.
- You can remove their delicate skin with a vegetable peeler.
- Slicing off pieces around the thin oval pit is easier than removing the sometimes-fibrous flesh around an ordinary mango pit.
If you don’t see honey mangos—they’re also called Champagne, Manila, or Ataulfo—at your local market, try a grocer like Whole Foods.
Can’t find honeys? No worries. All mangos are good mangos. And just one cup delivers around 65 percent of a day’s vitamin C, 20 percent of a day’s folate, and 10 percent of a day’s vitamin A and fiber, all for 100 calories. That’s a pretty sweet deal.
You’ll know your honey mango is ripe when the skin turns deep golden yellow and starts to wrinkle just slightly. It will yield to a gentle squeeze, and the sweet aroma from the stem end may be the best thing you’ll smell all day.
The great news: peak honey season is March to June. Buy a few—or a case—to save yourself the hassle of running back to the store after you taste your first one.
Photo: Valerie Potapova/fotolia.com
The information in this post first appeared in the March 2018 issue of Nutrition Action Healthletter.
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