Nigel Slater’s midweek treat: mangoes in elderflower and lime syrup

Serves 2. Ready in 30 minutes.

I am making the most of the Alphonso mangoes before they disappear. They are especially good with lime juice and, perhaps surprisingly, elderflower. Once they are ripe, it is best to keep them in the fridge, then bring them out half an hour or before you intend to eat them.

Put 70g of caster or granulated sugar into a saucepan, pour in 150ml of water and bring to the boil. Finely grate the zest of a lime, then squeeze the juice into a small bowl. Have ready a large basin containing ice and water.

When the sugar has dissolved, pour 50ml of elderflower cordial into the syrup and remove from the heat. Pour into a small mixing bowl, add half the grated zest and 1 tbsp of the juice, then lower into the bowl of iced water and leave to cool.

Peel 2 medium-sized, perfectly ripe mangoes, then slice the flesh away from the flat stone within as neatly as you can. Cut the flesh into thick slices and divide between 2 plates.

When the lime and elderflower is cool, check the balance of flavour, adding a little more lime juice or elderflower cordial as you wish, then spoon over the mangoes. Scatter the reserved lime zest over.

• The mangoes are at their best at room temperature, but the syrup should be as cold as you can get it.

• To go with mango, you could make a coconut cream by stirring together 250g of thick coconut cream and 200ml of double cream, whipped until thick.

• When a mango is very ripe you may notice a little golden bead of juice at its stem end. That is the mango telling you it is well and truly ready.

• You could use half mango and half ripe papaya in this recipe. Both fruits are good with lime.

Photograph by Jonathan Lovekin