This simple recipe must be made with a perfectly ripe mango; if the fruit you buy is under-ripe, wrap it in newspaper and keep it in your kitchen for a few days.
Put the sugar and water into a saucepan, stir over a gentle heat until the sugar dissolves, bring to the boil and simmer for 2 minutes; allow to cool.
Peel the mango and slice quite thinly down to the stone. Put the slices into a bowl and cover with the cold syrup.
Meanwhile remove the zest from the lime either with a zester or a fine stainless steel grater and add to the syrup with the juice of the lime. Leave to macerate for at least an hour. Serve chilled.
© 1990 Darina Allen. All rights reserved.