Haden and Ataulfa mangos, my summer compensationsI Googled C & A's mangos, which are smaller than the palm of my hand, and vaguely S-shaped, with big pits and smooth skin, and found they are called Ataulfo and originated in Hawaii. Inside, they're the same golden color as the skin. I call them "kitchen sink mangos" because they're almost too juicy and small to slice, and easiest to eat with the peel removed, standing over the sink. C & A squeeze the ripe mango into small plastic bags, and freeze them for homemade "popscicles."
Lately I've taken every opportunity to buy the homely big green Haden mangos, usually at tianguis or the big supermarket. My first couple of years in Mexico, I thought if they were green they weren't ready to eat, but my Mexican friends have set me straight. They're not as pretty as Ataulfos, but so delicious! The flesh is an intense orange and the flavor is sweet and mild but distinctive. They look very much like Tommy Atkins or Kent mangos, but the sign over them at the market identifies them as Hadens. Originally from India, Hadens are wonderful for cutting up cube-style because they have such thick sides, and can also be sliced to process in my drier. Then after slicing or dicing, the fruit around the pit remains to be enjoyed. The cook's dividend.