Chatelaine Kitchen

Chinatown produce: Ataulfo mangoes

Because this mango variety is grown in tropical climates, we only have access to them for five to six months out of the year. So I say, make the most out of the Ataulfo mango season with these recipes.

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In the early summer, you can see boxes in Toronto’s Chinatown piled high with my favourite variety of mangoes – the Ataulfo mango. These yellow-skinned beauties are sweet, meaty and juicy without being fibrous like its common cousin the red and green Tommy Atkins available in most grocery stores.

When I was a tyke, my visiting relatives from the Philippines would bring them over by the box-load so my family could enjoy these sweet treats. Lucky for us, they’re now more widely available – not only in Chinatown, but also at many local grocery stores. Also, look for them at your local ethnic grocery store.


 

Because the Ataulfo mango is grown mainly in tropical climates, we only have access to them for five to six months out of the year. So I say, make the most out of the Ataulfo mango season with these recipes (you can also sub in the red-and-green variety):

Kid-friendly dinner: These crunchy and juicy chicken mango and brie quesadillas are guaranteed to be a hit in your home.

No time to cook? Serve up a quick dinner with this no-cook shrimp and mango noodle salad.

Spicy and sweet option: Relax and take a culinary trip to the Caribbean with this flavourful jerk-spiced island pork with mango.

BBQ: Show up at your next barbecue with these striking individual mango lime cream tarts.