When you're standing before a ripe, plump mango and you can feel its soft ripeness and smell its quite overwhelming fragrance, that is a time to rejoice.
Fast jets now mean everybody can enjoy this most luscious and succulent of fruits, with its dazzling orange-yellow flesh. The fruit itself is fragrant, with a custard flavour. That said, a mango is always rather awkward to prepare, but first you need to check that it's ripe. Colour is not an indication: the skins are variously green, red, yellow-orange or even vaguely purple.
As with an avocado, you need to hold the fruit in your hand and feel a 'give' of softness when you exert a little pressure. Smell, too, can help you – the riper it is the heavier the perfume.
In Thailand, mango is served with lime wedges to squeeze over it, the citrus sharpness cutting through the rich, perfumed flesh of the mango. Here, Delia has combined them to create an ice cream that would be ideal at the end of a Thai meal.
These heavenly little trifles are actually an assembly job with plenty of tropical flavours: rum-soaked sponge, bananas, mangoes and pineapple, topped with a vanilla-infused layer of mascarpone and custard. Who could resist?
Tilapia - also known as St Peter's fish - hails from the Caribbean, hence Delia's tropical and exotic salsa accompaniment. Serve one fish per person.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
This is another quick and easy recipe that's helpful for busy people because it needs to be prepared ahead and can then be cooked alongside Crunchy Roast Potatoes with Saffron at the same temperature. So, in theory, you could come home from work and
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
I happen to love the taste of fresh mangoes on their own (a combination of peaches and cream all in one fruit, I think). But as my husband rightly points out, you very often find the mango has ripened beyond the point where it can be decently served
A dead simple recipe this, with a wonderfully exotic combination of textures and flavours. Perfect for serving to friends.