I've been given 6 large, nearly ripe mangoes.

I'm unlikely to eat them as is - they're the big fat rounded red-green type rather than the more perfumed and (IMHO) better flavoured yellow-green wrinkly Asian varieties.

I'll definitely chop one up with coriander leaves and sugar as I did when I had one recently - it really lifted a so-so mango into a different realm.

http://kaveyeats.blogspot.com/2009/07/kaveys-coriander-marinated-mango.html

I might make a sorbet with another but probably won't as I still have some mango/ lime sorbet in the freezer, made with some gorgeous Pakistani mangoes a couple of months ago.

What I'd really like to do is use most of these for a sweet mango chutney, the kind you find in a British "curry house", often served with the popadoms.

The recipes for mango chutneys on the site at the moment are all made with green (unripe) mangoes. I'm looking for a (preferably tried and tested) recipe that uses ripe or almost ripe mangoes.

Thank you so much!

Sorry, maybe one of the links was bit dodgy.

I have already googled and found hundreds of recipes BUT without knowing the sources it's hard to know which ones are accurate and which would not work.

What I really want is a tried and tested recipe - one that someone has already made and knows that it works!

:)

Oh those mangoes from pakistan and India...namely langda, safeda, bombaiya, dussheri etc are just too good. I fail to understand why supermarkets do not sell them (though available in asian grocery shops).

Kavey I would eat those heavenly fruit as such or in a fruit salad or in lassi maybe or if too adventurous would make "aam papad" out of it, but am oblivious about the chemistry behind it except the ripe mango strips are cut and dried.