As you know Pete does a lot of travelling and has everything well organised, down to booking his seat online 24 hours before flying.


On a recent trip home a few changes had to be made and the only return flight Pete could get was on Mango.  Problems started when neither of us could book his seat online.  The travel agent had equally as much of a problem but was finally able to email confirmation of Pete’s seat.

With the sad reality of his weekend at home coming to an end, we were back online to book a seat for his flight back to Johannesburg for a connecting flight to London.  On finally being able to log on, Pete’s flight had been changed from the morning flight to the afternoon flight, evidentially due to one of the airlines flights being cancelled the day before; so they put all the people from the cancelled flight onto Pete’s flight and pushed him to the later flight without any notification!

How can they NOT notify you of any changes!  Urgh!!!  What is happening to the service in this country.  We are going from bad to worse with SO many things.  Urgh!!!  Right, vent over.

Seriously though, how can they not notify you of putting you onto another flight!  What about folk who don’t book their seats online and arrive at the airport for the flight they booked but the airline decided to change it.  What about the ripple effect of all the changes involved?  Honestly, it is beyond me!

Pete and I both gave comment on their shocking service on facebook and twitter.  Seems nobody has anything positive to say about them – I am not surprised!

Have you ever had problems with flights before or with Mango specifically?

Mango Kutcha

This fruit pickle recipe is the absolute best I have ever tasted and always have a bottle in the fridge.

Mango Kutcha



3 cups crushed green mangoes
Salt for sprinkling over mangoes
5ml mustard seeds
5 red chillies
6 garlic cloves
5ml turmeric powder
5ml salt
Pinch fenugreek
125ml oil


  1. Peel, pit and crush the mangos into small pieces.
  2. Sprinkle salt over the mangos, mix well and set aside for 10 minutes.
  3. Place all the other ingredients in a pestle and mortar and pound roughly.
  4. Heat the oil in a pan over a medium heat and add the pounded mixture.
  5. Dry the mangos by squeezing them thoroughly through a tea towel and add them to the pan and mix well.
  6. Bottle the Kutcha in sterilised bottles and refrigerate.

Additional chopped small fresh green chillies can be added for extra heat just before bottling.

Submitted by:  Nanda Seebaluck, Mauritius