by MARISA MOORE

Among the hundreds of mango varieties, Ataulfo mangoes are a unique and sought-after fruit. Also known as a honey mango, this vibrant yellow fruit is smaller and has a thinner pit than other varieties. Pleasantly sweet and creamy, this nearly fiberless mango is the perfect pick for both sweet and savory recipes.

Enjoy mango as is for a refreshingly sweet snack, or sprinkle with chili powder and add a squeeze of lime for a Mexican twist. Combine chopped fresh mango, red onion, jalapeño, lime juice, cilantro and salt for mango salsa as a dip for chips or to top fish or chicken. Skewer mango chunks with peppers, onions and tofu or meat for sweet and savory grilled kebabs. Layer thin mango slices with avocado and a citrus vinaigrette for a simple salad. With their smooth fresh, Ataulfo mangoes are perfect to purée into a sauce or blend into a lassi, a popular Indian drink made with yogurt, mango and spices such as cardamom and cinnamon.

Ataulfo mangoes offer nutrition benefits similar to other varieties. Three-fourths of a cup provides 50% of the daily vitamin C recommendation and more than 15% of the daily recommendation for folate, which is essential for healthy cell growth. As a source of carotenoids, lutein and zeaxanthin, mango may also help support eye health.

The peak Ataulfo mango season runs from March to July. Mangoes continue to ripen once picked, so store them at room temperature. They are ripe and ready to eat when the skin turns a deep golden color, small wrinkles adorn the skin and the fruit gives upon a gentle squeeze. Transfer ripe ones to the refrigerator crisper to extend shelf life. But don't store them for too long. Enjoy your sweet, juicy mangoes within five days of ripening for the best flavor.