Match, is the mango. Beneath the leathery green skin its luscious, yellow flesh offers an exotic, succulent taste experience.

Popularly hand-held, part of the eating experience includes juice running down the forearms and teeth crammed with aggravating, hair-like fibres that defy rescue! Right now mangoes are in plentiful supply, and the good news is that this normally expensive fruit can also be found at bargain prices. So it's a perfect time time to stock up, be creative and enjoy them in an infinite variety of ways -- including long after the season and low prices have passed.

Incidentally, green mangoes will ripen in about a week if kept at 70 degrees to 75 degrees F. Storage at 55 degrees F. will delay ripening.

Here are some recipe suggestions: *** FRESH MANGO ICE CREAM Ripe mangoes 2 cups sugar Juice 1 lime 5 eggs 3 cups milk Salt 11 pints whipping cream PUT sugar in a quart refrigerator container. Puree enough mangos to fill the quart container. Add lime juice and mix well. Put in refrigerator and chill.

Make a boiled custard by mixing eggs, milk and salt thoroughly. Put in double boiler and cook until custard coats spoon. Remove from heat immediately and cool. Put in refrigerator for an hour or more.

When ready to make ice cream, put whipping cream in large mixing bowl. Whip at high speed for one to two minutes -- do not overbeat! Add the custard and pureed mangos. Mix well with a large spoon or spatula. Freeze. This recipe makes one gallon.

*** MANGO AND SMOKED CHICKEN SALAD This tropical pleasure is recommended for sultry evenings, when you want to stay out of the kitchen. It makes for easy entertaining, as the chicken in curry mayonnaise (which should mellow for a day) improves if prepared ahead. 4 servings.

CURRY MAYONNAISE 1 large egg yolk 1 tsp. dry mustard 1 tsp. salt 1 tbsp. lemon juice 1 cup light vegetable oil 1 cup light olive oil 1 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. ground cumin 1/16 tsp. ground cardamom 1/16 tsp. dried dill 11 tsp. white wine vinegar Salad assembly 11 lbs. smoked chicken or turkey breast 2 cup finely diced celery stalks 3 tbsp. minced onion White pepper and ground allspice to taste 2 mangoes, 3 to 1 lb. each, ripe but not soft, peeled and halved Optional: 4 tsp. snipped chives 1 cup chopped toasted macadamia nuts MAKE mayonnaise (ingredients should be at room temperature): Combine egg yolk, mustard, and salt in processor, blender, or bowl; beat lightly. Add lemon juice and beat until slightly foamy. Gradually add oils, blending constantly.

When oil has been added, blend in remaining ingredients. Cover tightly and refrigerate 1-5 days.

Remove skin (and bone, if necessary) from chicken. Cut flesh in 1-inch pieces.

Combine with celery, onion, and mayonnaise (add gradually; you may not want to use it all). Season with white pepper and allspice to taste. Cover and chill for 2-24 hours before serving.

Cut mangoes vertically in 1 -inch slices. Arrange in a fan shape on each of four plates. Place salad on the base of the fan. Sprinkle 1 teaspoon chives (if desired) and 2 tablespoons nuts over each.

*** PINEAPPLE AND KIWI WITH MANGO PUREE 1 meaty mango, about 1 lb., peeled and cubed Approx. 2 tbsp. lime juice Approx. 1 tbsp. honey 1 medium pineapple (about 11 lbs.) 4 kiwis, chilled PUREE cubed mango in a food processor or push through a sieve. Add lime juice and honey to taste. Peel pineapple, halved lengthwise. Cut in narrow crosswise wedges. Cut both ends off kiwis, then peel with a swivel vegetable peeler.

Quarter each lengthwise, then cut across in thin slices.

Either alternate layers of puree, pineapple, and kiwi in dessert glasses or fan the fruits on 4 dessert plates, then pour the sauce alongside. Yield: 4 servings.

Note: If you are preparing the fruits for dessert, rather than a breakfast or brunch, you might want to add bourbon, eau-de-vie, or rum in place of the lime juice.

*** RED CABBAGE AND MANGO SALAD WITH GINGER This is a colourful salad, with an interesting contrast of textures and flavours. The crunchy fuchsia cabbage, vinegar-sauteed to retain its brightness, is set off by the tender, sweet mango chunks. Serve with barbecued chicken or ribs, grilled lamb, curries, or fried foods.

11 lbs. red cabbage (1 very small cabbage) 2 tbsp. corn oil 1 tbsp. grated fresh ginger (no need to peel; just rinse) 3 tbsp. cider vinegar 3 tbsp. water 11 tsp. sugar 1 tbsp. soy sauce Finely slivered fresh hot red chili-pepper to taste (optional) Ripe mango (about 1 lb.) cut in 1 to 3 -inch chunks 1-2 tbsp. lime juice QUARTER cabbage and rinse. With curved side on cutting surface, diagonally cut core from each piece. Holding knife at same angle, continue cutting very thin slices. You should have 5-6 cups shreds.

Heat oil in wide skillet (not aluminium or iron). Add ginger and cabbage; toss to coat. Add vinegar and water. Toss over medium heat until crisp-tender -- about 5-7 minutes (do not hurry by cooking on high heat -- liquid cooks off too quickly). Add sugar, soy sauce, and optional chili. Toss.

Transfer a wide serving dish. Cool; chill completely.

Sprinkle mango with lime juice to taste. Toss with chilled cabbage. Adjust seasoning by adding vinegar, lime juice, sugar (dissolve in either acid), soy sauce, and ginger, as needed. Yield: 4 servings.

*** CARAMELISED MANGO SLICES WITH ICE CREAM Fast, easy and seductively good. Although recipe calls for rum, you may substitute bourbon or brandy instead. Similarly you can substitute apricot, peach, or coconut liqueur for the orange.

*** Ripe mango, about 1 lb.

1 tbsp. butter 1 tbsp. brown sugar 1 tbsp. lime or lemon juice 2 tbsp. orange liqueur 2 tbsp. rum 2 large scoops vanilla, strawberry, or lemon ice cream Slice of lime or lemon *** HALVE and peel mango. Cut each half in 4 or 5 long slices.

Heat butter in heavy 9-inch skillet over moderately low heat. Add brown sugar and lime juice; stir. Add mango slices. Shake pan gently until fruit has softened and plumped a bit: 2-4 minutes depending on ripeness. Add liqueur and rum and tilt pan to flame.

Shake for a moment until flame dies. Immediately divide between 2 dessert plates. Put a scoop of ice cream on each and serve at once, garnished with lime. Yield: 2 servings.

*** MANGO-BANANA SHERBET Creamy smooth and very flavourful, this beautiful peachy-golden dessert tastes more like light ice cream or ice milk than sherbet.

13 cups water Approx. 1 cup sugar 2 medium mangoes (about 3 lb. each), chilled 1 medium-large, very ripe banana Approx. 1 cup lemon juice Approx. 1 cup light rum COMBINE water and 1 cup sugar, bring to a boil, stirring. Simmer 5 minutes.

Cool, then chill. Peel and cube mangoes. Puree in food processor. Strain through a sieve into a bowl.

Puree banana, 1 cup lemon juice, and 1 cup rum together. Add to *** MANGO CUSTARD PIE Line a 9-inch pie plate with pastry and bake at 400 degrees F. for five minutes. Remove from oven and fill with the following prepared custard mixture: 2 cups mango puree 1 cup sifted flour 3 cup sugar 1 tsp. cinnamon 1 Tbsp. lime juice 1 cup evaporated milk 2 eggs beaten separately added last RETURN to 350 degree F. oven and bake for 30 minutes or more.

*** MANGO PIE MAKE a rich pie crust. Peel ripe (or a little underripe) mangoes. Slice very thin. Line pie plate with crust, add one layer of sliced mangoes. Sprinkle with sugar, lemon, or lime juice and a very little cinnamon or nutmeg. Add rest of sliced mangoes. Top with sugar, spice, and lemon or lime juice and bits of butter. Cover or crisscross with pie crust. Bake about 40 minutes at 375 degrees F.

*** MANGO-GINGER PRESERVES 2 qts. ripe mango pieces 1 cup lime juice 5 cups sugar 1 oz. fresh ginger root (peeled and cut in thin slices) PREPARE mangoes. Put all ingredients in heavyweight pan. Place on heat. Stir until sugar is dissolved. Allow to cook rapidly, stirring occasionally until thickened. Fill sterilised jars with the preserves and seal. To ensure good keeping, place in a pan of hot water deep enough to cover tops of jars. Allow to boil 5 minutes. Remove from bath. Cool and store.

*** MANGO SHERBET 2 cups thick, unsweetened green mango sauce 1 to 1 cup lime juice 3 cups milk 2 cups sugar 1 cup water 1 egg white MAKE the mango sauce as you would make unsweetened apple sauce. Dissolve sugar in water by bringing to the boiling point, cool, and add to milk, fruit, and lime juice. Add slightly beaten egg white, pour into freezing container and freeze. The mixture may curdle but this does not affect the finish product.

*** MANGO NUT BREAD 1 cup butter or vegetable shortening 3 cup sugar 2 eggs 2 cup mango puree 2 cups sifted flour 1 tsp. soda 1 tbsp. lime juice 1 tsp. salt 1 cup chopped nuts CREAM shortening and sugar. Add eggs. Stir in dry ingredients. Mix mango and lime juice. Mix all ingredients together. Bake in a loaf pan at 350 degrees F.

for 1 hour. Mango bread is better if it is cut two or three days after baking.

*** QUICK MANGO NUT BREAD 1 cup sugar 1 cup cooking oil 2 eggs, beaten 1 cup pureed mangoes 2 cups quick bread mix 1 cup grated coconut or chopped nuts HEAT oven to 350 degrees F. Cream sugar and shortening. Add eggs, mangoes, and baking mix. Mix well. Add nuts or coconut. Mix. Pour in a well greased loaf pan with bottom lined with wax paper. Bake 50 minutes. Cool on rack 30 minutes before removing from pan.

*** SUNDAE MANGO SUPREME Vanilla ice cream Fresh mangoes, sliced Orange flavoured liqueur SERVE scoops of ice cream in sherbet glasses. Top with slices of mango and dribble the orange wine (or liqueur) over the mango slices.

*** MANGO SMOOTHY 1 cup milk 1 cup mango puree, sweetened to taste 1 tbsp. lime juice 1 cup finely crushed ice Dash of salt HAVE all ingredients chilled. Combine all ingredients in a jar with a tight sealing cover. Shake vigorously until ice is almost all dissolved. Serve immediately with ginger wafers or cookies.

*** MANGO UPSIDE DOWN CAKE 2 cups sliced, ripe mangoes 2 tbsp. lemon juice 1 tbsp. margarine 1 cup brown sugar 1 cup margarine 3 cup sugar 1 egg 1 cup milk 11 cups flour 2 tsp. baking powder 1 tsp. salt POUR lemon juice over mangoes and let stand 15 minutes. Melt 1 tbsp. margarine in 8-inch cake pan or casserole. (Do not use iron skillet as mangoes will darken.) Add brown sugar and cover with mango slices. To prepare cake batter: Cream margarine, add sugar and cream. Add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When cake is done, turn upside down and serve while warm.

*** FROZEN MANGO PUREE Mangoes can be frozen as puree and later used for cooking and in ice creams or punches. Peel the fruit and slice flesh into a blender. Press the puree through several thicknesses of cheese cloth to remove fibre. Pour into freezer cartons, leaving an inch of head space for expansion. Seal and freeze. Frozen mangoes will still have good flavour after a year.

*** INDIAN CHUTNEY 6 lbs. sliced ripe mangoes 11 lbs. brown sugar 1 pint vinegar 1 lb. preserved ginger OR 1 tbsp. ground ginger 4 small hot peppers, chopped 3 tsp. ground cloves 3 tsp. ground allspice 1 oz. salt 1 lb. seedless raisins 2 oz. chopped onion 2 oz. chopped garlic 2 tsp. mustard seed 1 lb. nuts, preferably almonds 3 tsp. nutmeg MIX all ingredients together in a large pot. Bring to a boil and let stand overnight. Cook again for several hours, or until dark and well blended. Seal hot in sterilised jars.

*** MANGO BUTTER 1 pint peeled mangoes (not quite ripe) 1 cup chopped ginger root 21 cups sugar 1 cup lemon juice 1 pkg. pectin GRIND mangoes through a coarse food chopper. Put into a saucepan, cover with water, and add ginger in a small cheesecloth bag. Place on low heat and simmer until tender. Remove from heat and press through a sieve or food mill, saving the juice. Discard the ginger. Add sugar and return to heat. Cook slowly until reduced to a thick consistency. Remove from heat and add pectin. Stir until cooled slightly and pour into hot sterilised jar.

JUICY AND REFRESHING! -- Brian Monk (left) and Jerilyn Monk are looking forward to eating mangoes on the Cup Match holiday. And there are many ways you can enjoy this delicious fruit!