Chef Nicky Morse shows the step-by-step process for how to clean a champagne mango.

A champagne mango can be very tart to very sweet depending the ripeness. I use them both depending on the application. Whether you use it tart or sweet, it has a unique flavor. The tartness is a great addition to a smoothie while the sweet one is great for eating raw or making ice cream. Some people like to eat the champagne mango when it is very firm and tart, I like it this way, but prefer it more soft and sweet.

They are so versatile and can be added to about any dish. You can use them in a champagne-mango salsa on grilled grouper, champagne-mango chutney for roast pork, ice creams, in oatmeal, etc, smoothies… The possibilities are endless.

Enjoy!