Almost everybody loves mango – and often they have strong preferences for the varieties they believe to be best. I like almost all mangoes as long as the flesh is juicy, sweet and smooth.

Turn the mango over and slice again, so you have two pieces of fruit (with the skin on) and the seed. Scoop the flesh from the skin then cut it into small pieces and scrape away as much flesh as ...

Tropical flavors get a kick from habanero pepper in this crowd-pleasing Mango Salsa. Scoop with tortilla chips or use it as a topping for grilled chicken or fish. Ever feel like your appetizer spread ...

This super-creamy Mango Avocado Smoothie gives you tropical vibes from the comfort of your kitchen. This recipe has the perfect flavor balance—and trust me, it’s hard to get right. Truth—I threw out ...

but don’t make it too far ahead as the vinegar will break down the mango flesh and make it soggy. This mango atchara is served with the pork adobo with rice. Put the mango slices into a bowl ...

juicy and aromatic thin-skinned mango from India and Pakistan. Maya (mid-July to August), from Israel, has a thick yellow-blushed skin that hides sweet juicy, smooth-textured flesh. Nam Doc Mai ...

Peel the mangoes and remove the flesh from the pit. Cut the mango flesh into small pieces and place them in a blender or food processor. 2. Blend the mango pieces until you achieve a smooth puree. If ...

100 ml (3 1/2 fl oz) single cream 200 ml (7fl oz) full-fat milk 400 ml (14fl oz) natural unsweetened yogurt 400 ml (14fl oz) mango pulp 4 tsp castor sugar This variation on the basic lassi recipe is ...