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Why do some mangos have a wonderful buttery texture, while others that look nearly identical have a coarse, stringy, fibrous texture? (x-post r/askculinary)
Well, I think I know the answer to this question, but what I really want to know is how to differentiate mango varieties in the store before I cut open a world of disappointment at home.

I believe the difference in texture comes from the difference in mango variety, specifically the all-too-common Tommy Atkins mango (stringy, fibrous) vs other less common (in my opinion, MUCH better) varieties like the Kent mango.

From the very limited research I have done, it seems as though Tommy Atkins mangos are much more prevalent in the US due to their profitability (more accessible, longer shelf life, better handling in transport, etc..)

So, is there any way to tell if a mango is the charlatan Tommy Atkins or a delicious (incredibly similar looking) variety like the Kent without cutting them open?

7640d, 9h

31

Comment

Fortwyck640d, 6h3
I have the same problem. At major supermarkets, I just have to try my luck. At smaller markets, farmers' markets, co-ops, and organic type markets, I ask for their producer's name. Smaller markets have better accessibility to producers' information. If the market can't tell you the variety, follow the chain to the grower and find out directly from them. It's labor intensive, but if you love your mangoes like I do, it's worth the effort.
dewprisms640d, 4h2
I honestly can't remember if our boxes of mangos specified the type of mango when we got them, but you may want to ask the produce workers to see the box for the mangoes if they still have it so you can get a better idea.

Sometimes the stickers on them also specify. That said, you may want to check into research to see if there are certain countries that grow one but not another type. In the US COOL labels are required, so you could tell what country the mango is from, and that may give you a lead, though I don't know enough about mangoes to give you a definitive answer.
jabari74640d, 3h2
Unfortunately, like you said a lot of other factors go in to what actually makes it to the market. If you can't trace it back to the producer the only thing I can really think of is that Tommy Atkins mango's tend to be a bit more red than the other varieties. The other varieties tend to stay green/gold even when ripe. I suppose you can also guess based on the time of year - but changes are in the US you are going to see Atkins the most.
NOREMAC84639d, 16h1
It's either to do with the variety or the ripening process of the mango. There are many varieties of mango. FYI they are treated with radiation before they come to your country, for biosecurity reasons.
Etana10639d, 11h1
I've found that the Ataulfo mango tends not to be too stringy or fibrous. It also is very sweet and juicy with lot of flesh and relatively small pit.
autowikibot639d, 11h1
Here's a bit from linked Wikipedia article about Ataulfo (mango) :

The Ataúlfo, also called young, baby, yellow, honey,** Adaulfo, Adolfo,** or Champagne is a mango cultivar from Mexico. It is closely related to the Alphonso variety popular in India.

The Mexican Institute of Industrial Property (Instituto Mexicano de la Propiedad Industrial) granted the designation of origin of this fruit to the government of Chiapas. The land where this Mango was found was owned by Mr. Manuel Rodriguez until 1948 when Mr. Ataulfo Morales (who worked as a jeweler) bought the property and mango trees were already there. Since 1950 mango trees began to attract the attention of people. In 1958 the agronomist Hector Cano Flores (the discoverer of Ataulfo Mango), Head of Sector extinct Mexican Coffee Institute, began to do research. The Engineer Cano made a clone of Mango Ataulfo called IMC-M2. Shortly later the whole plant material is transferred from INMECAFE (Spanish: Instituto Mexicano Del Cafe. English: Mexican Coffee Institute) to ... (Truncated at 1000 characters)

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Kết quả (Việt) 1:

Tốt nhất đăng nhập / đăng kýr/nấu ănTại sao một số xoài để có một kết cấu tuyệt vời bơ, trong khi những người khác nhìn gần như giống hệt nhau có một kết cấu thô, stringy, xơ? (x-bài r/askculinary)Vâng, tôi nghĩ rằng tôi biết câu trả lời cho câu hỏi này, nhưng những gì tôi thực sự muốn biết là làm thế nào để phân biệt xoài giống trong các cửa hàng trước khi tôi cắt mở một thế giới của sự thất vọng ở nhà.Tôi tin rằng sự khác biệt trong kết cấu xuất phát từ sự khác biệt trong xoài nhiều, đặc biệt là tất cả-quá-common Tommy Atkins xoài (stringy, xơ) vs khác ít phổ biến hơn (theo ý kiến của tôi, tốt hơn nhiều) giống như xoài Kent.Từ nghiên cứu rất hạn chế, tôi đã làm, có vẻ như là mặc dù Tommy Atkins xoài phổ biến tại Hoa Kỳ do lợi nhuận của họ (dễ tiếp cận hơn, dài hạn sử dụng, xử lý tốt hơn trong giao thông vận tải, vv...)Vì vậy, là có bất kỳ cách nào để biết nếu một xoài là gã pháp sư Tommy Atkins hoặc một ngon (tương tự như vô cùng tìm kiếm) đa dạng như Kent mà không cần cắt họ mở?7640d, 9h31Bình luậnFortwyck640d, 6h 3Tôi có cùng một vấn đề. Tại siêu thị lớn, tôi chỉ cần có để thử vận may của tôi. Tại thị trường nhỏ hơn, nông dân thị trường, co-ops, và hữu cơ loại thị trường, tôi yêu cầu của nhà sản xuất tên. Thị trường nhỏ hơn có khả năng tiếp cận tốt hơn thông tin của nhà sản xuất. Nếu thị trường không thể cho bạn biết sự đa dạng, làm theo chuỗi để nông dân trồng và tìm hiểu trực tiếp từ họ. Đó là lao động chuyên sâu, nhưng nếu bạn thích xoài của bạn như tôi làm, nó là giá trị các nỗ lực.dewprisms640d, 4h2I honestly can't remember if our boxes of mangos specified the type of mango when we got them, but you may want to ask the produce workers to see the box for the mangoes if they still have it so you can get a better idea.Sometimes the stickers on them also specify. That said, you may want to check into research to see if there are certain countries that grow one but not another type. In the US COOL labels are required, so you could tell what country the mango is from, and that may give you a lead, though I don't know enough about mangoes to give you a definitive answer.jabari74640d, 3h2Unfortunately, like you said a lot of other factors go in to what actually makes it to the market. If you can't trace it back to the producer the only thing I can really think of is that Tommy Atkins mango's tend to be a bit more red than the other varieties. The other varieties tend to stay green/gold even when ripe. I suppose you can also guess based on the time of year - but changes are in the US you are going to see Atkins the most.NOREMAC84639d, 16h1It's either to do with the variety or the ripening process of the mango. There are many varieties of mango. FYI they are treated with radiation before they come to your country, for biosecurity reasons.Etana10639d, 11h1I've found that the Ataulfo mango tends not to be too stringy or fibrous. It also is very sweet and juicy with lot of flesh and relatively small pit.autowikibot639d, 11h1Here's a bit from linked Wikipedia article about Ataulfo (mango) :The Ataúlfo, also called young, baby, yellow, honey,** Adaulfo, Adolfo,** or Champagne is a mango cultivar from Mexico. It is closely related to the Alphonso variety popular in India.The Mexican Institute of Industrial Property (Instituto Mexicano de la Propiedad Industrial) granted the designation of origin of this fruit to the government of Chiapas. The land where this Mango was found was owned by Mr. Manuel Rodriguez until 1948 when Mr. Ataulfo Morales (who worked as a jeweler) bought the property and mango trees were already there. Since 1950 mango trees began to attract the attention of people. In 1958 the agronomist Hector Cano Flores (the discoverer of Ataulfo Mango), Head of Sector extinct Mexican Coffee Institute, began to do research. The Engineer Cano made a clone of Mango Ataulfo called IMC-M2. Shortly later the whole plant material is transferred from INMECAFE (Spanish: Instituto Mexicano Del Cafe. English: Mexican Coffee Institute) to ... (Truncated at 1000 characters)PictureInteresting: Soconusco | Valencia Pride | List of Chopped episodesimage source | about | /u/Etana10 can reply with 'delete'. Will delete if comment's score is -1 or less. | Summon | note: /u/allinonebot is an impostor