MANGO

It is hard to imagine summer without luscious mangoes. Originally from south and south-east Asia, where they have been cultivated for some 4000 years, they are now grown worldwide in tropical climates. When ripe, the flesh is soft and exceptionally juicy, to the point where eating a mango can be messy. But the taste is matchless, somewhere between a peach and a pineapple, only sweeter than either. ‘With these beautiful objects, it is best to leave them as they are,’ says Jane Grigson. We agree they are best eaten fresh. But they do make rather stunning desserts, and along with flavours such as lime juice, chilli and coriander (cilantro), you can happily marry them with fish, meat, and poultry. And they are hard to beat when it comes to creating a palate-refreshing salad.

WHAT TO LOOK FOR

The size and colour of a mango depends on the variety. Colour is not an indicator of quality or ripeness, as there are numerous varieties ranging from pale yellow–green to blushing pinky gold. So look for fruit with smooth, unwrinkled skin and no black spots, and that yields just a little when gently pressed in the palm of your hand. A perfectly ripe mango will have an intense, flowery fragrance.

Frozen mango pieces are available year round. Check the use-by or best-before date on the package. Tinned mango slices or cheeks have a very different flavour, texture and aroma, and are no substitute for fresh.

HOW TO STORE THEM

Ripe mangoes are for eating, not storing. If you can’t use them immediately, store them, away from other food, in the refrigerator in a plastic bag for only a day or two. Leave underripe mangoes at cool room temperature for a few days to soften and sweeten. (Note that very warm temperatures can cause an off flavour to develop.) Peeled, sliced mangoes freeze very well and can be used in sorbets, ice cream, smoothies, sweet and sour sauce, desserts and baked items.

WHAT’S IN THEM?

One cheek (about 90 g/3¼ oz) has 220 kilojoules (53 calories), 1 g protein, no fat, 11 g carbs (sugars), 1.5 g fibre, 220 mg potassium and a low GI (51) and GL (6). Eat the whole mango and the GL will shoot up to moderate.

WHAT ELSE?

To deal with the drips, some mango lovers urge you to eat them in the shower. But there are easier ways to avoid drips and mess. Simply slice the unpeeled mango lengthways down each side of the stone with a paring knife, score the fleshy cheeks in a criss-cross pattern, flip inside out and go for it.

HERO RECIPES

Mango, fresh coconut and avocado salad with Thai dressing (here )

Mango salad with fresh coconut and apple (here )