Mango

The world's most produced tropical fruit and, in many kitchens, the undisputed 'king of fruit'. Its dense, jammy flesh and deep aroma suit both fresh eating and use in desserts and sauces.

Taste & Texture

A rich sweetness recalling peach, apricot and citrus at once; as it ripens, resinous notes give way to a honeyed softness. If you can smell clear mango aroma at the stem end, the fruit is ready.

How to Enjoy

• Slice either side of the stone, score into cubes and invert the skin for the classic 'hedgehog' serve.
• Dress with lime juice and chilli flakes as a snack.
• Use as a base for lassi, smoothies or ice cream.
• Make a salsa with red onion and coriander to pair with grilled fish.

Storage

If firm, ripen at room temperature in a paper bag for 2–4 days. Once ripe it keeps 4–5 days refrigerated. Do not refrigerate unripe mango — the aroma will not develop.

Nutrition

Rich in beta-carotene (a vitamin A precursor) and vitamin C, and a source of fibre.

This is a natural agricultural product: size, colour and weight may vary by harvest and by batch.