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Champagne Mango with Crystalized Ginger and Mint

Eric and I were at Whole Foods on Saturday, we’d never been there and were up in Seattle, so thought it’d be a fun place to look for a birthday gift for my sister Sharon. For someone who loves food and cooking, it is an exciting and dangerous place. Dangerous because I just can’t afford to shop there. Fortunately it’s over an hour away so I don’t have to work so hard to resist its pull!

Anyway, first thing we saw when we walked in the door was a beautiful stack of champagne mangoes. I’d never seen a champagne mango before (that I remember at least) and had to get one to try. Before eating it I did a little research and found out a little more about this variety of mango fro ChampagneMango.com “More compact compared to other varieties, it has a kidney-shaped form, with a skin that turns from green to a deep golden yellow when fully ripe. The inside is velvety smooth, with almost no fibrous texture, unlike other varieties, and a much thinner pit (about the thickness of a wafer). The taste is intensely sweet and full. The Champagne® mangois of this variety.”

According to their site, (and other things I read) Champagne Mangoes are grown exclusively in Mexico (which is why I didn’t see trees of them everywhere in Hawaii like regular mangoes). I completely agree with their description that these are less string than regular mangoes. They are really delicious and I decided I wanted to make something really special with it. I have a giant one pound bag of crystalized ginger that my mom gave me because she didn’t know what to do with it. I decided to mince some and play with spicy/sweet/sour flavors and this recipe was born. By the way, if I had fresh mint I definitely would have used that, but the dried was good. This is a great snack, dessert, or side. Eric and I split it but either of us could have easily eaten the whole thing ourselves.

Champagne Mango with Crystalized Ginger and Mint
serves 2

1 Champagne mango (or regular mango)
1 TBS finely minced crystalized ginger
juice of 1/2 key lime
1/2 tsp dried mint (or 1 TBS minced fresh mint)
1/2 tsp honey


Peel the mango and slice into chunks. Mix well with remaining ingredients.

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0 thoughts on “Champagne Mango with Crystalized Ginger and Mint”

  1. I do a mango salsa similar to this using Hawaiian Hayden which are not stringy. As you probably know there are over 15 varieties of mango in Hawaii..the Champagne reminds me of the Common or Chinese mango, its’ shape and the fact that it is not stringy. Your pictures are fabulous, what a nice sister you are!

  2. Thanks so much! Now that you mention it Connie, I totally remember the Chinese mango. They do seem similar. I think next time I’m in Hawaii I need to do a mango buffet!


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