There is no such thing as a bad mango… or atleast I haven’t found one yet. However some mangos end up being better than others. Champange mangos are of the variety Ataulfo. Like all mangos of that variety they are free from the stringy, fiberglass-like, fibers that other mangos have. The texture of a ripe Champange is almost custardy smooth. It is smaller than the standard mango you find, and has a bright yellow skin.

Tips

• For all varieties of mangos, look for sap oozing from the stem. It is a surefire sign that you have a ripe mango
• To ripen mangos, place them in a paper bag. As mangos ripen they give off ethylene gas, which encourages ripening. Keeping them in paper bag concentrates the gas and speeds up the process. It should only take a day or too
• Mangos shouldn’t be refrigerated, but if they are ripe and you need to wait to eat them, sticking them in the fridge can prevent further ripening. If you do refrigerate, allow it to come to room temperature before serving
• To Server: Wash the fruit, cut off the cheeks on either side of the flat pit. Score each cheek with a cross cut, hash mark being careful not cut through the skin. push the cheek inside out and each cube should separate. You can now either cut the cube off or eat them right off the skin. Now cut away the skin surrounding the pit and eat the remaining fruit.
• Mangos that have been ripened on the tree will smell ripe and will have blemishes and dark marks and streaks… (stay away from bruises). Mangos that were forced to ripen using gases will be uniform and flawless. Forced ripened mangos will not have the same sweetness because it has not gone through the full ripening process.