Mangoes are one of my favourite tropical fruits. Several varieties are available, ranging from the large red-green Asian variety to the smaller sweeter Indian ones. Unripe mangoes and the green varieties available in Indian and West Indian shops are used in cooking and for making chutneys. Unless you know the technique you will find removing the large flat mango stone difficult and wasteful. Stand the mango on its narrow side and make downward cuts 1cm (half inch) to the left and right of the centre; this should clear the stone leaving you with two neat halves, or 'cheeks'. It will also leave you with a central slice containing the stone, peel off the skin and treat yourself to sucking the stone to release the flesh.

Mangoes are a major source of vitamin A.

Mangoes are excellent served with a sprinkling of fresh lime juice. You can make a mango smoothie by blending together the flesh of 1 mango, 1 banana, 2 teaspoons honey, half cup crushed ice, 425ml (three-quarters of a pint) of milk and 175ml (6 fl oz) single cream. Pour into chilled glasses and serve immediately.