Mangoes

Good mangoes are among the best fruit on earth. They can be found in Great Britain in two basic forms, canned and fresh. The canned ones come sliced, or as a purée. I rarely serve the slices as I find their texture to be pathetically mushy, but I do use the purée. I often chill it thoroughly and then swirl it into a bowl filled with double the amount of whipped cream. I then sprinkle some toasted almonds or pistachios over the top. It is a very simple dessert. Very refreshing too.

Fresh mangoes are another matter. If you ever see good ones (those with a strong mango aroma), such as the Alphonso from the Bombay region, do buy them. Remember, though, that many grocers sell mangoes that are not fully ripe – those that are hard to the touch – because they have a long shelf life. Such mangoes may be ripened at home. Just wrap them individually in newspaper and then put them in a covered basket or cardboard box. Leave this container in a warm place (such as the kitchen) until the mangoes are ripe. A ripe mango should yield slightly when pressed.