Although mangoes are primarily a tropical fruit, there are many types grown in many countries. In this part of the world, those from the Philippines are generally regarded as having the most flavour, although the big and beautiful mangoes from Queensland are also popular because they're quite fleshy. But for real taste, you can't get much better than the small 'kidney' mangoes.
For a simple, wholesome dessert, peel a kidney mango, cut off the 'fillets' and freeze - it's like mango sorbet, only a lot easier. But mango and mango-based desserts are actually quite difficult to pair with wines because they contain a good dose of caffeic and gallic acids, which can make smooth wines feel coarse. And the sheer intensity of the mango's fruity richness and sweetness can flatten most wines.
Champagne Ruinart Blanc de Blancs, Reims, France
There's no way an aged champagne will work with mango or any dessert made with it - the wine will simply have all its microscopic faults magnified. This pure and classy Blanc de Blancs is the perfect match with mango sorbet, whose slight egg-white creaminess binds with the champagne's light gas, making the combination even lighter and fluffier. The intense mango flavour is given some direction by the champagne's velvety but defined citrusy character and up-front richness. The combination is like an adult, sophisticated version of ice cream soda - perfect at the end of a hearty meal, or just an afternoon treat.
Available for HK$630 from Moet Hennessy Diageo (tel: 2976 1888)
De Bortoli Noble One 2005, New South Wales, Australia