Store unripe mangoes at room temperature. They will take 3-4 days to ripen. Once ripe, mangoes should be stored in the refrigerator crisper and will keep for 2-3 days.

• Mangoes freeze very well if not overripe.
• Peel and de- stone a firm but ripe mango.
• Slice and place into a freezer bag or carton.
• When ready to use, defrost and serve with whipped cream.

[ Cook's Comments - add fresh raspberries to the defrosted mangoes for a special taste ]

Mangoes may also be pulped and frozen into ice cubes. Two ice cubes of frozen mango pulp added to a glass or orange juice makes a delicious orange and mango drink.

The very best way is to cover your self with a towel, peel the mango and just hoe in. A more socially accepted method is to slice the unpeeled mango lengthways off each side of the stone. Score the halves into cubes, flip inside out and either eat or slice of the cubes into a dish and eat with a spoon. You can, also peel and slice the mango flesh off the stone and eat .

[ Cook's Comments - Any mango left on the stone can be scraped off and pureed for future use ]

Mangoes are a great source of beta- carotene, an anti oxidant, which protects the body against the damaging effects of radicals. They are rich in vitamin A and contain significant quantities of vitamin B and C. Mangoes supply some vitamin E and are a better source of fibre than many other fruits.

• Blend mango with Greek yoghurt, a little sugar and ice cubes to make refreshing drinks.
• Freeze mango cubes and use frozen to make smoothies.
• Firmer mangoes are better for making chutney and relish.
• Mango goes very well in rich curries and compliments seafood, chicken and veal.
• Make an exotic dip by mixing diced mango, lime juice, minced chilli and onion with cream cheese or creamed cottage cheese.
• Puree mango, honey and orange liqueur and pour over ice-cream, cake or mixed fruit.
• Use mango puree to make tropical cocktails and fruit punches.
• Sauté mango in butter, brown sugar, cloves and lime juice and serve with ham or chicken.