Yes that all sounds about right, the inconclusive part...hahah. I think for the most part they are all either slight mutations or seedlings from the same original strain. This is one of the Indonesian varieties that are polyembryonic. Basically it means the single seed(if you could call it that)will produce more than one plant, with one of the seedling being an actual clone of the plant. You can see where it can gets a bit confusing with a strain that has this characteristic.

The fruit of this Manilla variety are all common in that they produce very green sour unripe fruits. But when ripe, it has a golden yellow skin. I love these mangos. They actually get sweeter once picked too. The fruit actually gets sweeter when you let them sit out until it gets slightly winkled. So if you buy them from the grocery stores, don't eat them right away. It is a very popular variety in most Asian grocery stores and the only variety that shows up there for it's ripe eating quality vs the preferred green crunchy quality that is desired in most asian market. We get all sorts of these different versions here in California. Champagne, Honey,...etc. The only difference I noticed has been varying size of fruit depending on brand but everything else is virtually the same. If you like this variety, pick up a manilla which is easily found at a home depot.

manilla is definitely close to phillipine, ataulfo/chamapagne mango,

i think what happened in Mexico, like they do in alot of Carribean Countries, they grew Phillipine mangos from seed. many times these trees produce slightly different varieties.

for instance in Puerto Rico they have a mango dubbed pineapple mango or "mango de pina" which im pretty sure are just seedlings of an Asian mango variety.

Manila is a bit hardier to cold than Ataulfo. Not that Ataulfo cant be grown in the bay area-it wont take frost at all. So,protect young ones at all times.

Thanks a lot! I am going to grow seedlings of Ataulfo and champagne this year and bring them in for the winter.
stan, I took your advise on that other thread and am now the proud parent of a Manila mango tree (Laverne nursery). Only problem is I got mine from a shipment in February and it looks scraggly because of low temperature at that time. I could have waited 2 more days to get another one from a lushly grown shipment from south california from the same place! Well. I could not wait.
I read that you posted before "DONT ever mulch under the tree" on another thread - why is that? Is it because of bad experiences you had with mulching or is mango intolerant of moisture?

None of your pictures is of the Maha Chanook. Maha is longer than wide buy a greater amount and is more cylindrical than flat.

Harry

Harry,
Can you tell which type of mango from these three pictures?
I was hoping you can identify it right away :)

As for the Maha, I don't know for sure and it's purely a guess on my part of the pictures from this website. At least the shape looks similar to your Maha.

http://www.dreamvietnamtravel.com/newsdetail.asp?Grpid1=N1G060401121917&Grpid2=N1G061127231516&Id=411

Tim

esco - I beg to differ about the Manila - my experience of growing them out here in the desert is that they are completely fiberless, melting and totally sweet - perhaps it's where and/or how they are grown that makes a difference in the taste experience......or maybe this varietal differencial that's been discussed in this thread is the situation.

so many factors, not even including taste buds, to consider when judging a fruit, eh?

mangostickyfingers

The mango pictures do not demonstrate a mnago that is particularly distinctive in size and shape. In other words, there are many, many mangoes with that general shape and potentially that skin color. Sorry....wish I could be of more help. Its most times much easier to say what a particular mango isn't than what it is.

Harry

Harry is right, impossible to tell. there are endless varieties. your best bet would be to get a list of what it possibly could be and start deducting from there.

I also just bought the mangoes pictured above here on the east coast. They were labeled Ataulfo Sport Mango product of Ecuador. I am planning on growing seedlings. It was delicious and the seed is very flat. I am not familiar with this mango but would like to see what it will produce if grown.

would you say your "Ataulfo sport" is distinct from a typical ataulfo/honey/champagne mango?

Mango kush -

their canary color sets them apart from Manila. another unique characteristic of the Ataulfo is their long shelf lives......in season, you can find them $3 a case (12-14 mangos)I have let them sit in a basket for two week and cut one open and they are still delicious.

All the Champagne Mangos(Altaulfos too?) I've seen had pure yellow skin. Manila can be part red and green,yellowish and green..like that.

Trini1
If you want to grow the ataulfo from seed, you have to purchase the ones grow in Mexico. The ones grown from Ecaudor are heat treated for fruit flies and the seed probably won't germinate.

@mangodog â Yes, the desert makes all the difference in the world. Hot, dry climates act as a natural dehydrator as far as most types of fruit, not just mangoes, is concerned: when on the tree, they end up sweeter, yet at the same time less juicy.

Here in coastal SoCal, given that it's STILL dry and hot, there's not much difference either.

is this a real maha chanook that they are saling? Why is it so different than other pictures on the internet? http://toptropicals.com/pics/garden/11/olymp/6/P6156669.jpg

A "Champagne" I planted from seed last early summer is a champ. I potted up three seeds...two quickly died. The one left has been great. Its just branched off this month. Now,"Baileys Mango" was very fast also. I miss that one. The rootstalk left is ok..but not as good as the original grafted tree.

In case you all were wondering-lol.

And mangodog is right..Manila from LaVerne are sweet,smooth.

i just read something about how some mango and other fruit from Mexico can come to the USA without heat treatment.

There is a problem with transporting fruit because of "bugs", little critters hiding out that could come to the USA and multiply. Somehow they got around that, and no need for heat-treatment (very hot water for hours)... so, now mango wont be "cooked" and will taste better...

Well, this past winter i had VERY good tasting Ataulfo from Wall Mart for .44 cents each. i was happy as a clam. (are clams really happy?)

anyway, i must have eaten well over a dozen,, and most of them are now little seedlings. When they get 4ft tall or so, not this winter, but next, i will see how they handle New Orleans cold weather. hopefully i can get a couple to survive and produce fruit, and maybe have 1 taste OK as well.

I'm wondering if Ataulfo really is the best Mango to go with? I read they win taste tests..and seem to be easy to adapt to container growth. That seedling I have is very vigorous...its now three branches and the leader. In about 12 months- including winter/spring.

So,why do you see no postings of these in backyards? I might have seen every posting here on GW/Houzz of Mangoes in California and Arizona..not one is the bright yellow Atualfo's.

I don't think there are any from Florida..they grow the big boys instead.

I just purchased a manila mango but I'm a bit confused so I haven't planted it yet.I hear different stories about their taste.Could someone straighten me out,please. I live in Simi Valley and would like to know if it would survive here and what type of soil I need. Thanks

I think R,you have the right climate for any Mango variety. The key to all of them? Water and plenty of it all summer + fertilize...and always protect from freezing temps for at least the first two winters.

I see Mangoes being sold and to my eyes,they seem so frail!..I had forgotten how those greenhouse grown Manila's looked. So now that I'm used to looking at a Mango 4 years in ground?..it just reminds me to tell people that they are much more sensitive at the size you buy then later. In your climate,once they get some size..they will never die from cold.

For whatever it's worth, I was born in Manila, lived there until I was 11, and grew up in southern New Jersey after that. I never saw anything but yellow mangos when I lived in Manila and never saw any red-and-green mangos until I moved to the US, so the idea that Manila mangos can be red-and-green is totally alien to me.

I just bought a package of "Champagne Mangos" labeled "Product of Mexico" at an Asian food market here in South Jersey. They're just like the mangos that I remember from when I was a kid in Manila, in taste and texture, except that they're a bit smaller. I'm assuming the Champagne/Ataulfo is a smaller-sized variation of what I know as a Philippine or Manila mango.

I also remember seeing a segment on THE CHEW a couple of months ago where Michael Symon was preparing something with yellow mangos that he called Manila mangos.

You might read there is no difference between Manila and Autalfo..but I had a Manila fruit for me It was green with some tan on the shoulders. I do have a Champagne plant about 3' and it does not resemble my old Manila in leaf or flush color. Champagne has a deep,deep, red flush. Even the full sized leafs are a darker green. It seems to be a compact grower. I'm only going on one plant.

Now,it hasn't born fruit this young so I can't say if they will be the pure yellow the original fruit were.

Mangos share a lot of traits with bananas in that they all start out green and change color as they ripen, and will ripen off the tree even if picked green. And yes, there are bananas, like mangos, that have red skins when ripe. Most bananas and mangos are picked green and ripen in transit to market. If your Manila mango was green with a little tan, it was probably not fully ripened. BTW, in the Philippines, unripe green mangos are popular as a sour snack.

I picked the Manila from Sept-Oct. They were sweet and I could see the last I picked were were still green on the lower half..but the rest of the fruit was getting wrinkly. So I picked them.

My Balieys Mango? Green for all summer...then in a fast week,they turn sort of an Apricot color.

There's California Mango rules and tropical climate rules.

most of the ones I ate from South America are not as good as the mexico ones, and some even turned black inside.

Just bought a couple of boxes of what were marketed as Champagne mangoes at the same Asian food market as before. The boxes said "Champagne", but in smaller print also said "Ataulfo; Produce of Mexico". These were much larger than the last batch, just about the same size as what I refer to as "Indian" mangoes, but tasted the same as the last batch. In other words, these were identical to the mangoes I was used to back in the Philippines. I'm glad they've found their market here in this area!

I planted a Champagne seedling 3 years ago. Its not fast to go vertical. But that's just a batch of one. It does have deeper green foliage and much REDDER new foliage when it flushes- very nice and impressive- then my Baileys Marvel.

Again just based on one.

Manilita (Manila) mangoes are not the Karabaw (Philippine) mangoes. The so called Manila mangoes are of Mexican origin. The Mexicans call it Manila because the Spanish brought Karabaw (Philippine mango) to Mexico from the Philippines about 200 years ago. What you may be saying as a sour Manila mango with red tints on the skin is not the true Philippine (Karabaw) mango that the Filipinos know of. Karabaw or the Philippine mango is purely yellow. Recently, the government is advocating for it to be called as "Manila Super Mango."

Is Manilitia the same as Ataulfo? I have one of those fruiting too this year. Not quite ripe yet so I can't really say what the flavor is..and it's only a 5' tree with half sized fruit. Lots of them though..looks like light green eggs on the tree..that are now getting yellow.

The Manila is flavorful..I'm sure as the trees get larger and older fruit also should be even better..no fluctuations in water content as with small plants in summer.

No. so called Philippine Mango or whatever are the ataulfo. The 'Ataúlfo' mango, also called young, baby, yellow, honey, Adaulfo, Adolfo, or Champagne, is a mango cultivar ORIGIN from Mexico. Ataulfo mangos are golden yellow and generally weigh between 6 and 10 ounces, with a somewhat sigmoid shape and a gold-blushed yellow skin. Do understand where mangos came from. They didnt hatch. Hence not originated in the philippines. The growing seasons with tropical weathers make each philippine grown Ataulfo unique tasty sweet distintivtive and could call its own cultivar. You want to taste prize winning try The most flavourful, Tastiest, Juiciest of all, Banganapalli Mangoes from Ulavapadu India. i just bought a box 9 Lbs or 4 kilo for $50.00 thats less than retail. sounds crazy but there huge and a taste of heaven.

The OP lives in the SF Bay Area. Its is far from a tropical climate although frost is very rare these days in S.F. So,the choice is more what Mango variety can grow in mild summers? Manila has proven to be the best overall..sweet fruit,decent amounts. Others that I heard do fine here are Glenn and Baileys Marvel. Usually small fruited types are more realistic. I don't know if anybody has large fruited Mangoes in the bay area so far.

My "Champagne/Ataulfo" is more cold hardy than my Manila- forgot to mention that. It also is a darker green in foliage and a flush is od very glossy red leaves. It's a more ornamental Mango than Manila.

We had a 33f this winter and Ataulfo did pretty well..its flushing right now. With Manila in back and a Tequila Agave 'Weber's Blue'.