My grandfather’s ancestral home in Goa had two large mango trees out back. Every summer, the entire family would spend a few weeks there together, right when the trees were laden with ripe, juicy, sweet mangoes. Indian mangoes are best eaten raw or paired with just a few ingredients. I love Alphonso mangoes the best. They’re less fibrous and have no discernible chalkiness. If you can’t find them, use Champagne mangoes instead.