2 large ripe mangos
3 limes
100 g caster sugar
4 small sprigs mint

1. Half the mangos by cutting from one end to the other close to the stone. You should have two rounded segments. Discard the stone, peel the halves and place flat side down on four large plates.

2. For the syrup: cut the rind from the limes, leaving behind any pith. Slice the rind into thin strips. Squeeze the juice from the limes into a small saucepan and add sugar.

3. Simmer gently, stirring continuously with a wooden spoon until all the sugar has melted. Bring to the boil and allow to bubble until reduced by half. Add the rind strips and simmer for a few minutes until caramelised. Leave to cool.

4. Pour the cooled syrup over the mango halves.

5. For the garnish: decorate with mint sprigs.

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