The Champagne® Mango. They're here!!!! Actually a premium pack of the Ataulfo variety mango, Champagne® Mangoes, like all Ataulfo mangoes, are free from the pesky fibers that plague the flesh of the other mango varieties. Once ripe (they will actually be a little wrinkled), the texture of a Champagne® mango is very, very smooth and the flavor is very sweet. Any way you slice 'em, Champagne® Mangos are the ultimate mango.
There are many varieties of mangos, and the delectable Champagne® mango comes from the Ataulfo variety named after Chiapas, Mexico, mango grower Ataulfo Morales Gordillo. Its origin was the result of random cross pollination of several mango trees in the Soconusco region of Chiapas.
From flower to harvest, the Champagne® mango is truly the most pampered of all mangos. They are grown in two main areas; Chiapas, the southernmost state of Mexico bordering Guatemala, and the state of Nayarit in central Mexico.
They flourish in the fertile volcanic soil native to these regions and the caressing balmy breezes from the South Pacific Ocean.
It’s the perfect environment for growing the perfect mango.
The Champagne® mango groves are meticulously cared for. Each tree is carefully pruned so the fruit-bearing branches receive uniform exposure to the sun. The groves are kept free of dead branches and debris that could cause harm to the fruit. Ciruli Brothers farmers participate in technologically innovative pest management and fertilization programs developed by Ciruli Brothers agronomists.
Champagne® mangos are left on the trees until they reach the perfect maturity for picking. Ciruli Brothers agronomists test the mangos on the Brix index, a scale that determines sugar content. They also examine the color and quality of the skin and the color of the flesh.
When the time is right, harvesting begins. It’s not unusual for 40 to 60 percent of the crop to be rejected for not meeting Ciruli Brothers’ stringent standards.
The Champagne® mango is harvested by hand. The fruit that falls from the tree is tossed out. To prevent the slightest bruise, the mangos are gently placed in baskets and loaded onto small trucks and driven a short distance to an on-site packing center. First, the freshly picked mangos are bathed in an organic solution to remove tree sap.
They are then bathed in 115 - 115.5 degree (F) water for 70 to 90 minutes to eradicate insect larvae.
Water used in this process comes from natural wells and is purified to a standard exceeding USDA regulations.
The mangos are then hydro-cooled to 70 degrees; air dried, and packed in specially-designed boxes to ensure proper airflow around each mango. The boxes are individually padded to prevent bruising to the mangos during their trip to market.
Remember, The Champagne® mango is the TradeMark of Ciruli Brothers. All Ataulfo Mangos are not Champagne Mangos.