The most popular varieties are Kensington Pride, R2E2, Kent, Hayden, Keitt, Palmer, Irwin and Tommy Atkins.
Choose mangoes that are free of blemishes or soft spots. They should have a fresh, tropical aroma and are ripe when they yield to slight pressure at the stem end.
Store whole mangoes at room temperature away from sunlight. When ripe, they will last in the refrigerator for up to two weeks. Mango slices, whole cheeks and pulp can be frozen for later use.
Peel mangoes and slice the flesh for salads or desserts, or cut away the cheeks and scoop out the flesh.
5 quick ways with mangoes
Make a pretty individual breakfast fruit platter. Pare mango cheeks from the stone, crisscross the flesh deeply with a sharp knife, then turn the cheeks outwards. Serve one cheek with a few strawberries and a scattering of blueberries.
For a zesty summer salad, combine mango slices with fresh prawns, green salad leaves and a lime-based dressing. Sharpen with fresh chillies or freshly cracked black pepper.
Whizz fresh mango pulp in a blender or food processor and freeze for a quick and easy iced treat. For a slightly tarter taste, add a little lemon juice before freezing.
For a savoury take on the mango, brush the cut side of cheeks with some chilli or hoisin sauce and place under the grill for a few minutes. This makes a great accompaniment to seafood or grilled meats.
Dried mango slices make a delicious, healthy snack. They’re easily made if you have a dehydrator, or spread thin slices over an oven rack and dry slowly over several hours on a low setting.