Often referred to as the King of Fruits (it’s actually the national fruit of India, Pakistan and the Philippines) the mango is bursting with nutrients, fragrance, taste and has a unique flavour.

It can be a bit messy getting all the flesh off the stone – a very sharp knife really helps out. The hard won flesh is well worth the effort.

Neither the skin or the stone are eaten.

For smoothies you want to make sure the mango is ripe. In fact smoothies are a great way to use up mangos that have gone a bit too far – you can freeze the flesh at this point and use it later. Just remember to skin and de-stone it first!

To ripen a mango place it in a brown paper bag, and leave it on the counter for a couple of days. The bag will trap the natural ethylene gas, which causes the mango to ripen more quickly. Once ripe – just put it in the fridge.