Mango - Each
Thin-skinned mangoes are best for eating raw or, when unripe, using in chutneys. Thick-skinned mangoes are better for salsas and puddings.
Try them mixed into a pavlova topping or chopped into fruit salads. If not fully ripe, it’s worth letting them ripen on your windowsill to maximise their flavour.
They’re ripe when they gently give at their stem end. Colour isn’t a reliable indication of ripeness because some varieties remain green even when ripe. Mangoes should be kept at room temperature, rather than chilled, to maximise their flavour.