Mangoes started life in the Indian subcontinent, but have become incredibly popular all over the world thanks to their bright orange colour and sweet, succulent flesh. This is no less true in Italy, where the nation's chefs put them to use in a range of sweet and savoury dishes.

Cristina Bowerman creates a mango ketchup to contrast the rich, meaty flavour of her Foie gras sandwich, whilst Lorenzo Cogo pulls off a similar trick with his inventive rice paper Canneloni with couscous, mango and alfalfa sprouts, livening up his couscous with a sprightly mango purée.

Italian chefs are just as innovative with their dessert ideas. Check out Daniele Usai's Sweet milk mousse, mango and meringue with seeds, Andrea Berton's Yoghurt mousse and mango purée-filled chocolate egg shell with tonka bean custard and Mattea Metullio's Jerusalem artichoke mille-feuille with buffalo butter caramel and mango sorbet for starters, and have a look at the rest of our collection of mango recipes for more inspiration.