There are few fruits that generate as much excitement as mangoes. But use your nose to gauge their ripeness, as they should have a sweet perfume and yield to gentle pressure when ready to eat.
220g caster sugar
Finely grated zest of 1/2 lemon
Finely grated zest of 1 orange
2 tsp orange blossom water
2 large ripe mangoes
2-3 sprigs lemon thyme
almond bread, to serve
For syrup, combine sugar and 1/2 cup of water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil and simmer for 5 minutes or until slightly thickened. Remove from heat and stir in lemon and orange zest and orange blossom water.
Cut two cheeks from each mango. Score each portion deeply in a diamond pattern (but not right through to the skin) and place on serving plates. Drizzle with orange syrup, scatter with thyme leaves and serve with almond bread.