There are few fruits I enjoy more than the Ataulfo Mango. These little yellow mangos are the size of your palm and they melt in your mouth like butter. Also called Champagne Mangos, they have a smooth texture with none of the fibrous or stringy pulp you find in, say, a Tommy Mango.
Unfortunately, their season is only about 2 to 3 weeks here. They are imported from Mexico by Whole Foods and Wal-mart (in this area). Even sadder is that this season has almost come to an end. So I guess you can say this post is in honor of their tastiness. It also works well with other varieties of mango so don’t let the lack of Ataulfo mangos hold you back!
I’ve shared this recipe before, but with it spotlighting one of my favorite flavor combinations (and with a few better photos this time around) I thought it worthy of a repost. Not to mention, this time I made them with homemade corn tortillas.
No recipe is necessary. You simply add as much of each ingredient as you like. You’ll need about a half mango for each quesadilla if your tortillas are small, about 5 inches in diameter.
Ataulfo Mango and Jalapeno Quesadillas
Ataulfo mango, diced
Diced or sliced pickled jalapenos
Shredded cheese, I used a whole milk mozzarella
2 tortillas (I’m partial to homemade)
Place all ingredients on one tortilla. You can help it melt a bit by popping it in the microwave for a few seconds. Top it with the other tortilla and heat over medium-high in a skillet until the tortilla is slightly browned and crispy.
I’ve also tried the combo in an Ataulfo Mango Jalapeno Pizza. Equally as good!