Food glossary



There are many different types of mango. Skin colour ranges from green to orange and red but does not indicate the ripeness. When ripe, the skin yields slightly in the palm of your hand, mango flesh is smooth, aromatic and orange-coloured. Look out for tree-ripened mangoes that are ready to eat - they are hand-picked when ripe on the tree and have a full flavour and delicious sweetness. Available all year.

Uses: Delicious eaten on its own, made into sorbet or ice cream or combined with savoury ingredients, particularly cold chicken.

To store: Ripen at room temperature, then refrigerate for a maximum of 3 days.

To prepare: Using a sharp knife slice the mango lengthways either side of the large flat stone. Place the two sides flesh side up and score a lattice into the flesh without cutting the skin. Gently push out the slice to make the cubes stand out. You do not eat the skin. To cut slices, peel the fruit first then cut from one tip to the other with a sharp knife. Make a second cut 5mm away and ease out the slice. Repeat, working your way around the stone.

Dried mango

These are just one of a range of exotic dried fruits available at Waitrose. The exotic dried mangoes available are grown in the Philippines without the use of chemical fertilisers and without the use of additives or preservatives during the drying process.

Uses: Dried mangoes make a tasty snack or can be chopped and included in cake recipes, home-made muesli or stuffings.

To store: Keep in a cool dry place for up to 6 months and once opened store in an airtight container.