When ripe and unbruised, which can be hard to achieve outside countries in which it’s grown, the mangosteen has a very distinctive, delicious flavour.

I would say that it is most similar in flavour to the achacha, Home Page - Achacha, which is a close relative, and to the fruit of the cocoa tree. There is some similarity to the salak snake fruit and a little to other tropical fruits such as the lychee, longan and rambutan (all of which taste very similar to each other, IMO). Since those are all pretty obscure comparisons, I would say that it is sweet, sour and quite fragrant and delicate, but there are no great substitutes.

It would be hard ot use such a fragile, delicate fruit effectively in cooking. You could infuse it into alcohol or vinegar which could be used in a dressing, or use juice or pulp as part of a sauce, but you’re likely not doing it any favours by doing so.

Per me ha una qualità leggermente floreale con la consistenza dell'uva. Ha un eccellente equilibrio tra dolce e acido, non ne ho mai avuto uno troppo acido o dolce. Delizioso

Sono d'accordo con l'anonimo. Sarebbe uno spreco cucinarlo o adulterare il mangostano in qualsiasi modo. Basta mangiarlo fresco.