Joys of the flesh: eight delightful recipes to make the most of cheap mangoes

Benjamina Ebuehi’s mango and Tajín semifreddo. Photograph: Laura Edwards/The Guardian. Food stylist: Benjamina Ebuehi. Prop stylist: Anna Wilkins. Food assistant: Lara Cook.

No Australian summer is complete without mangoes. And though the season is in its early days, prices are cheap at about $2 to $3 each – and the quality is good.

Whether you like to eat them sweet, savoury or somewhere in between, here’s how to make the most of the season’s start.