Philippine Mango vs Ataulfo Mango: What’s the Difference?

Philippine mangoes and Ataulfo mangoes look very similar, so people often wonder if they're the same.

The Philippine mango, also called the Carabao or Manila mango, is known for its bright yellow flesh and very sweet flavor.

The Ataulfo mango, sometimes called honey or champagne mango, is the closest variety you'll usually find in the United States.

In this guide, we'll look at the difference between Philippine mangoes and Ataulfo mangoes, including how they taste and how they compare.

What is a Philippine Mango?

The Philippine mango, also called the Carabao mango or Manila mango, is one of the most popular mango varieties in the Philippines.

It has smooth yellow flesh that is very sweet and juicy. The flesh is also mostly fiber-free, so it's soft and easy to eat.

Philippine mangoes are usually oval or kidney-shaped and turn golden yellow when ripe.

They are often eaten fresh, but they're also used in many Filipino desserts like mango float, mango shake, and halo-halo.

What is an Ataulfo Mango?

The Ataulfo mango is a mango variety commonly grown in Mexico. It's also known as honey mango or champagne mango.

Ataulfo mangoes are small and slightly curved. When ripe, the skin turns bright yellow.

The flesh is smooth, sweet, and almost fiber-free, which is why many people compare it to the Philippine mango.

In the United States, Ataulfo mangoes are often considered the closest variety to Philippine mangoes.

Philippine Mango vs Ataulfo Mango

Philippine mangoes and Ataulfo mangoes are very similar, but there are a few small differences.

Taste

Both are very sweet. Philippine mangoes are often considered slightly sweeter.

Texture

Both have smooth flesh with very little fiber.

Shape

Ataulfo mangoes are usually smaller and more curved. Philippine mangoes are often larger and more oval.

Availability

Philippine mangoes are mostly grown in the Philippines and can be harder to find fresh in the US. Ataulfo mangoes are commonly sold in US grocery stores.

Other Mango Varieties You May See in the US

If you shop for mangoes in the United States, you'll usually see several different varieties. Each one looks and tastes a little different.

• Ataulfo: Small yellow mango with sweet, smooth flesh and very little fiber. This is the closest variety to Philippine mangoes.
• Tommy Atkins: The most common mango in US supermarkets. It has green and red skin and firmer flesh with more fibers.
• Kent: A large mango with green and yellow skin. It is juicy and sweet with very little fiber.
• Keitt: A large mango that stays green even when ripe. It has sweet flesh and is often used for slicing or salads.
• Haden: A mango with red and yellow skin and a sweet, slightly tangy flavor.

How to Pick Ripe Mangoes

When choosing mangoes, gently press the fruit with your fingers.

A ripe mango should feel slightly soft but not mushy. If it feels very firm, it needs more time to ripen.

Look for mangoes with smooth skin and no large bruises or soft spots.

For Ataulfo mangoes, the skin usually turns bright yellow when ripe.

How to Store Mangoes

If the mango is still firm, leave it at room temperature until it softens.

Once ripe, you can store it in the refrigerator to keep it fresh for a few more days.

Cut mango should be kept in an airtight container in the refrigerator and eaten within a day or two.

You can also freeze mango cubes for smoothies or desserts.

How to Cut a Mango

Mangoes have a large flat seed in the center.

Cut the mango slightly off-center on one side of the seed to remove the first large piece, called the cheek. Repeat on the other side.

You can then slice the flesh or cut a crisscross pattern to make cubes. Use a spoon to scoop the mango out of the skin.

Another option is to scoop out the mango flesh with a spoon and slice it on a cutting board. Use whichever method is easiest for you.

Filipino Recipes with Mango

Mangoes are often eaten fresh, but they are also used in many Filipino desserts.

• Mango float: A no-bake dessert made with graham crackers, cream, and ripe mangoes.
• Mango sago: A creamy dessert with mangoes, sago, and nata de coco.
• Halo-halo: A shaved ice dessert with sweet beans, fruits, and gulaman, topped with pinipig, ice cream, and leche flan.
• Mango shake: A cold drink made with ripe mangoes, milk, and ice.
• Ensaladang mangga:: A salad made with green mango, tomatoes, onions, and bagoong.
• Mango jam: A sweet and slightly tangy spread made with ripe mangoes.
• Mango ice cream: A creamy frozen dessert made with ripe mangoes, cream, and condensed milk.
• Mango gelatin: A light dessert made with ripe mangoes and gelatin or gulaman.
• Mango cake: A soft sponge cake layered with whipped cream and fresh ripe mangoes.

FAQs About Philippine and Ataulfo Mangoes