Calories in Mango, Ataulfo, peeled

What makes mango so powerful?

The Ataulfo mango, sometimes called the champagne mango, traces its roots to Philippine mango varieties introduced to Mexico via the Manila-Acapulco galleon trade centuries ago. However, the specific Ataulfo cultivar emerged much later through a natural seedling selection in the Soconusco region of Chiapas, Mexico. It was named after Ataulfo Morales Gordillo, the grower who first registered the variety in the mid-20th century. Unlike the more fibrous Tommy Atkins mango, the Ataulfo possesses a distinct genetic mutation that severely limits the development of lignified vascular bundles—the tough, stringy fibers that cling to the pit in other varieties. This mutation results in its signature smooth, buttery flesh. Additionally, as the fruit ripens, its high starch reserves undergo rapid enzymatic conversion into simple sugars like sucrose and fructose, while chlorophyll degrades to reveal a vibrant golden-yellow skin. This specific biochemical profile gives the Ataulfo its intensely rich, honeyed flavor and creamy texture, making it one of the most prized dessert mangoes globally.