Mangoes are in season throughout the summer and pep up dishes. I love the Hong Kong classic, mango with crabmeat. This homemade version is far superior to those tired stuffed mango skins you see on buffet tables. You need all the meat from a freshly boiled crab and lots of mango. Serve it with homemade mayonnaise, made with half corn oil and half light olive oil. A mayonnaise too strongly flavoured with olive oil doesn't go very well with mango. A speedy dessert is mango tossed in a sort of Crepe Suzette sauce. Melt some unsalted butter, add sugar and briskly saute mango. Add a little orange juice and rind, and flambe with brandy and an orange liqueur. Serve with vanilla ice cream. CARAMELISED MANGO AND COCONUT TART Serves 8 * 4 ripe mangoes * Frozen puff pastry * 2 eggs and 2 egg yolk, beaten * 2 heaped tbs sugar * 400g tin coconut milk * 2 heaped tbs dessicated coconut * 2 heaped tbs breadcrumbs for lining * 2 heaped tbs sugar for glazing Use a tart tin with a removable base with a diameter of 25cm and a rim of 31/2 cm. Roll out the pastry or use the handy pastry sheets from Wellcome. Lightly grease the tart tin, fit in the pastry, and bake blind in a medium oven for 10 minutes. Beat the eggs and sugar until slightly thickened, add the coconut milk and dessicated coconut and combine well. Slice the cheeks off the mangoes and cut off any remaining flesh clinging to the stone. When the pastry case has cooled, sprinkle with breadcrumbs. This helps to absorb juices and keep the pastry base crisp. Spoon the mango bits into the case and lay on the mango cheeks. Pour in the coconut and egg mixture. Bake in a medium oven for about 45 minutes. In the oven, place the tart on top of a heated baking tray - this also helps crisp the pastry. Halfway through, when the custard has formed a skin, sprinkle with the sugar and continue baking. The sugar will caramalise. Serve at room temperature.