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Mangoes are a fruit native to India, but now grown in many tropical climates worldwide. The fruit ranges in colour from green to golden yellow and orange–red, and its flesh is a juicy, deep orange surrounding a large, flat, inedible stone. Mangoes are best eaten out of hand, but they also make excellent ice creams, sorbets and sauces; are good in drinks like smoothies; go well with seafood or in salads; make good pickles and chutneys; and act as tenderizers when added to curries. In Asian cooking, green mango is used in pickles, raw in salads or as a vegetable. You can determine if the mango is ripe, not by its colour, which can vary, but by both its smell and feel—a ripe mango has a wonderful aroma and will yield when gently pressed. Store unripe mangoes at room temperature, then put them in the fridge when ripened. The best way to eat a mango is to cut it into a ‘hedgehog’—slice off the two cheeks of an unpeeled mango close to the seed and, without cutting the skin, score the flesh in a hatched pattern. Push the skin inside out so the cubes of flesh pop out.