Lucky for us, mangoes — our favorite tropical fruit — are readily available all year long. The best ones, however, are in season from April through June (in other words, right about now, so you’d better learn how to cut one!). This is when the most flavorful mangoes arrive in supermarkets from warmer climates, giving us a taste of what life must be like in the tropics.

While there are thousands of mango varieties all over the world, there are only really two you need to know about. Tommy Atkins mangoes (the green-and-purple skinned ones) are the most common in supermarkets; they’re slightly fibrous and not too sweet. If you’re looking for something a little sweeter, the Ataulfo is what you want; it’s the smaller, orange-skinned mango.

Most important are all the things you can make with mangos.

1.Curried chicken & mango salad

 -Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.

-Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).

-To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

 

2.Mango chicken, bean & rice bake

Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.

-Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.

-Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.

 

3.Marvellous mangoes

-Slice the mangoes, put them in a glass bowl and splash with the Cointreau. Cover and chill for at least 2 hrs (or overnight). Serve straight from the fridge, showered with a handful of torn or roughly chopped fresh mint leaves.

 

4.Rosewater & pistachio kulfi with griddled mangoes

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.

-Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.

-To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).

And now, You have a tropical dinner.

 

 

 

 

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