A small Mexican mango bred for pure sweetness — fibre-free, butter-textured, honey-sweet. A candy bar masquerading as a fruit. The cultivar of choice for premium mango lassi and sticky-rice desserts.
Ripening & storage
Climacteric — ripens off the tree- Ripeness cue
- Skin a deep yellow with no green; gives slightly to thumb.
- Storage
- Room temp to soften; fridge for 3 days once ripe.
About Sugar Mango
Sugar mango (Mangifera indica, cultivar 'Ataulfo') is a Mexican variety bred in the 1960s by the Petacalco grower Ataulfo Morales Gordillo, originally for the Mexican market and now exported worldwide as the 'Honey' or 'Champagne' mango. Production is concentrated in Chiapas, Oaxaca and the Colombian Pacific coast.
The distinguishing features are size and texture. Sugar mangoes are small — palm-sized — with a slim stone, almost no fibre, and a butter-smooth flesh that's deeper yellow than the more familiar Tommy Atkins. The flavour is concentrated honey-mango sweetness with very little of the resinous edge larger commodity mangoes carry.
Ripe when the skin is deep yellow with no green tinge and yields slightly to thumb pressure. Score around the slim stone, twist apart, score the flesh in a grid, invert the skin to push the cubes outward. Eats at room temperature; cold flattens the aromatics.
How to eat
Below are the general steps that work across most kitchens. The description above is the source of truth for any cultivar-specific detail — cross-check before you cut.
1. Check ripeness
Use the cues in the description above. As a rule, exotic fruits do most of their ripening off the tree — give them a day or two at room temperature if they feel firmer than expected.
2. Wash and chill
Rinse under cold water, pat dry, and chill before serving. Cold flesh holds shape better when sliced and brings the aromatic notes forward.
3. Cut, scoop or peel
Follow the technique described above. If in doubt, halve crosswise with a sharp knife and taste a spoonful before committing to a full prep.
4. Pair simply
A squeeze of lime, a pinch of salt, or a drizzle of honey will lift almost any tropical fruit. Match strong cheese, cured meats or yoghurt for a board; keep flavours minimal when the fruit is the star.
From the Cashew family (mango): Slice along the flat of the stone, score the flesh into cubes, push the skin up to pop them out.
Buy this fruit
Sourced ripe and graded by hand. UK next-day delivery on every order placed before the daily cutoff.