Barbecue recipes

Entertaining with Calypso™ Mangoes and your barbecue is simple and easy...

Calypso™ Mango Barbecue Chilli Cheeks (Serves 4)

Ingredients: 2 large Calypso™ Mangoes 3 tblsp orange juice 3 tbsp honey  1 tsp red chilli, diced finely dollop cream lime zest and lime wedges Method: Mix the honey, orange juice and chilli until well combined and then pour into a wide shallow glass dish Slice the large cheeks from each Calypso™ Mango. Score each portion deeply into the flesh in a cross hatch pattern, cutting down but not through the skin Place each cheek flesh side down into the marinade until required Preheat a ridged grill to a high heat Place the cheeks flesh side down on the grill for 3-4 minutes until the marinade caramelises Turn each cheek inside out (pushing from the skin side), and place flesh side up on a serving plate, one half per person Serve with a spoonful of dollop cream, lime wedges and a sprinkle of lime zest! Tip: These barbecued cheeks are also delicious served as an accompaniment to grilled pork or fish

Calypso™ Mango & Prawn Kebabs with Sweet Chilli Avocado Dip (Serves 4)

Ingredients: Kebabs 1/2 kg medium green prawns, uncooked, peeled and de-veined  3 medium Calypso™ Mangoes, cut into 2 cm cubes Marinade 2 tbsp fish sauce 1 tbsp soy sauce 2 tbsp lime juice 1 tbsp palm sugar, grated or soft brown sugar  Sweet Chilli Avocado Dip 2 ripe avocados, mashed 2 tbsp sweet chilli sauce 1 tbsp lime juice 1 red chilli - deseeded and finely chopped fresh coriander leaves approx. 12 wooden skewers freshly cracked salt & pepper to season fresh baby salad leaves to serve Method: Soak the wooden skewers in cold water for 30 mins.  This will prevent the skewers from buring on the barbecue.  Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved. Toss the prawns in the marinade and leave in the refrigerator for at least 1 hour. To make the dip - mix the mashed avocado, sweet chilli sauce, lime juice and chilli together and season with fresh cracked Place the cheeks flesh side down on the grill for 3-4 mins until the marinade caramelises Turn each cheek inside out (pushing from skin side), and place flesh side up on a srving plate, one half per person Serve with a spoonful of dollop cream, lime wedges and a sprinkle of lime zest! TIP: Makes a fantastic entree or light lunch for 4

Maple Glazed Calypso ™ Mango Sticks (Serves 4) as light dessert 

Ingredients: 2 large Calypso™ Mangoes - cut into large chunks 2/3 cup maple syrup Yoghurt Dip 2 cups greek yoghurt 1 tsp ground cinnamon  4 wooden skewers (pre soaked for a few hours to prevent charring) Method: Heat a flat barbecue plate or a large flat non-stick frypan  Mix the yoghurt and cinnamon in a bowl and chill until ready to serve Coat the Calypso™ Mango cubes in maple syrup and cook on the barbecue plate or frypan for 3-4 minutes until the syrup begins to caramelise To serve, threat the Calypso™ Mango cubes onto wooden skewers and sit on top of small glasses filled with yoghurt dip