I was browsing produce industry articles and came across how the Champagne mangoes are ripened differently than the usual red and green mangoes. Below is a quote from an article on selling ready to eat fruit. That mango season runs from February thru July.
In the DC area Asian food markets sell them by the case. I happened to be at one store when the truckload arrived many years ago. The store wheeled in a pallet and apparently shoppers knew in advance as lines quickly formed buying boxes of them for $20. I got one myself and had my fill of the tasty fruit for about 2 weeks.
“Ciruli says they have used ethylene to pre-condition red and green mangos as well as avocados. But because the Ataulfo variety of mango, which Ciruli Brothers markets as Champagne, reacts to elevated temperatures rather than ethylene, they are shipped in temperature-controlled trucks gauged by season and destination so they arrive at the buyers in the correct stage of ripeness.”
