Great Summer Recipes

More reasons to help you enjoy Calypso™ Mangoes at your home this summer!

Gorgeous summer recipes including, salads, barbecue ideas, drinks and simply the best treats have been created by our Calypso™ Mango recipe team.

To bring even more Calypso™ Mango ideas to our pages, why not send us your favourite recipe, simply email Jane.Hammond@oneharvest.com.au.

CALYPSO™ MANGO AND CRAB SALAD WITH CORIANDER AND LIME DRESSING

Serves 4 Ingredients: 2 Calypso™ Mangoes, diced 300g cooked crab meat in hand picked pieces ½ medium red capsicum, roasted, peeled and finely diced 1 small red onion, finely diced 1 small Lebanese cucumber, seeded, finely diced 1 bag / 80grams of rocket lettuce (can be substituted with alternative salad leaves of your choice) Dressing: 1 small hot red chilli, seeds removed, finely chopped ½ cup coarsely chopped fresh coriander 3 tsp fish sauce 3 tsp grated palm sugar (can be substituted with brown sugar) 3 tblsp lime juice 1½ tblsp peanut oil Method: Divide salad leaves equally onto four plates Place all other ingredients in a bowl; toss gently to combine Top salad leaves with mango salad mixture.

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CALYPSO™ MANGO, AVOCADO & GOATS CHEESE SALAD

Serves 4 Ingredients: 2 large Calypso™ Mango, peeled and sliced into long strips 2 avocados sliced into long strips 1 bag of fresh baby rocket leaves 2 tsp toasted pine nuts 160g goats cheese or feta cheese Dressing: juice of ½ lime 2 tsp olive oil pinch fresh ground black pepper   lightly toasted turkish bread to serve Method: Combine dressing ingredients into a lidded jar and shake Place a pile of baby rocket leaves on each serving plate Layer on the sliced avocado  and Calypso™ Mango Top each salad with sliced cheese Pour over dressing, sprinkle with pine nuts and serve with toasted turkish bread

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POACHED CHICKEN & PRAWN SALAD WITH AVOCADO, CALYPSO™ MANGO & NAM JIM DRESSING

Serves 4 Ingredients: 1 bag / 200g shredded iceberg lettuce ½ cup chopped fresh mint 1cup chopped fresh coriander 400 g poached and sliced chicken breast 400 g poached and peeled king prawns 1 Shepherd avocado, seed removed and sliced 1 Calypso™ Mango, seed removed and sliced Nam Jim dressing: 2 cloves garlic, quartered 3 long green chillies, chopped coarsely 2 coriander roots 2 tblsp fish sauce 2 tblsp grated palm sugar (can be substituted with brown sugar) 3 shallots (75g), chopped coarsely ¼ cup (60ml) lime juice Method: Combine the lettuce, mint and coriander and place at the base of serving bowls Over the lettuce mix, arrange the poached chicken, prawns, avocado and Calypso™ Mango Blend the dressing ingredients in a food processor or blender until smooth Drizzle the Nam Jim dressing over each salad. Serve immediately TIP: Ready-made Nam Jim dressing can be purchased from specialist food stores and delicatessens Vegetarians can use firm silken tofu and soy beans in place of the chicken and seafood

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PRAWN AND CALYPSO™ MANGO MACADAMIA SALAD WITH LEMON BASIL DRESSING

Serves 4 Ingredients: 2 large Calypso™ Mangoes, peeled and sliced  ¾ kg cooked prawns 1cup roasted, salted macadamia nuts - crushed into large chunks 1 bag fresh baby spinach leaves   Dressing: ¼ cup (60ml)  lemon juice 2 tbsp light olive oil 1 tbsp fresh chopped basil pinch freshly ground black pepper  Method: Combine the dressing ingredients into a lidded jar and shake Layer baby spinach leaves, prawns and Calypso™ Mango slices onto 4 large plates Drizzle with lemon basil dressing Sprinkle with crushed macadamia nuts to serve TIP: This salad works very well with shredded smoked chicken or pieces of cooked salmon fillet as an alternative to prawns

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 CALYPSO™ MANGO, CHICKEN AND PEANUT SALAD

Serves 4 Ingredients: 2 large Calypso™ Mangoes - peeled and sliced into long strips  3 chicken breasts, skin removed and cut into long strips  1 tbsp light olive oil 1 bag fresh baby asian leaf salad  3 tbsp sweet chilli sauce Dressing: ½ cups crunchy peanut butter ¼ cup hot water 1 - 2 tblsp sweet chilli sauce - to taste  2 tbsp chopped fresh coriander leaves juice of ½ lime  Method: Combine the dressing ingrediens into a bowl and stir.   Allow to cool Heat a large frying pan, add the oil and then gently fry th echicken in the oil until cooked through and golden brown.  Cool slightly then shred into fine strips. Place a pile of baby salad leaves onto each serving plate Layer on the sliced Calypso™ Mango and shredded chicken Pour over the dressing, top with additional coriander and crushed peanuts to serve

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CALYPSO™ MANGO AND PORK STIR FRY

Ingredients: 1 large Calypso™ Mango, peeled and sliced 600g lean stir fry pork strips 2 tbsp sesame oil 1 red chilli, deseeded and finely chopped 5-6cm piece of fresh ginger, grated 2 cloves of garlic freshly ground black pepper 2 tbsp soy sauce bunch salad onions, diagnonally sliced small bunch green basil (leaves removed and torn) For noodles: 250g egg noodles 2 tbsp sesame oil 2 tbsp soy sauce 2 tbsp chopped fresh coriander Method: Marinade the prok in the well combined mix of oil, chilli, ginger, garlic and peper and soy sauce.  Leave to marinade for at least 30 minutes but preferrably overnight Boil some water in a pan ready for the noodles Meanwhile, heat a large frying pan or wok over a moderate heat. When really hot,k add the meat and marinade.  Stir fry for 5-6 minutes, stirring gently Add the noddles to the boiling pan of water Add the salad onions to the pork and cook for a further 2 minutes Stir through the Calypso™ Mango slices and heat through Drain the noodles and toss through the oil, soy sauce and coriander Serve the pork on a bed of noodles, garnished with the basil leaves

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CALYPSO™ MANGO, AVOCADO AND TOMATO SALSA

Serves 4 as an accompaniment Ingredients: 1 large Calypso™ Mango - diced 2 medium ripe avocados - diced  2 large vine ripened tomatoes - deseeded and diced 1 tbsp fresh lime juice 2 tbsp sweet chilli sauce Method: Mix all ingredients together in a bowl Allow to stand in the refrigerator for 30 minutes to allow the flavours to develop Salsa will keep in an airtight container in the refrigerator for 1-2 days ** Recipe shown in centre front of photograph

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CHILLI CALYPSO™ MANGO SALSA

Serves 4 as an accompaniment Ingredients: 1 large Calypso™ Mango - diced  2 fresh limes - juice and zest 2 red chillies - deseeded and finely chopped ½ tbsp fish sauce bunch fresh coriander, chopped  Method: Mix all ingredients together in a bowl Allow to stand in the refrigerator for 30 minutes to allow the flavours to develop Salsa will keep in an airtight container in the refrigerator for 1-2 days ** Recipe shown on left handside of photograph

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CALYPSO™ MANGO AND RED ONION SALSA

Serves 6 as an accompaniment  Ingredients: 2 medium Calypso™ Mangoes - diced 1 medium red onion - finely chopped 2 fresh passionfruit  6 large fresh green basil leaves juice of 1 fresh lime freshly cracked sea salt Method: Place Calypso™ Mango chunks and red onion in a bowl Halve the passionfruit, scoop out the seeds and pulp and add it to the Calypso™ Mango mixture along with the lime juice Tear the basil leaves coarsely and fold them into the mix Season with sea salt to taste Serve immediately and use the same day TIP: Fresh salsas make superb accompaniments to barbecue meats or fish and can even be dolloped on nachos for an interesting twist on a family favourite ** Recipe shown in the back right handside of photograph

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CALYPSO™ MANGO CHICKEN PARCELS

Makes 4 large parcels - Serves 4 Ingredients: flesh of 2 Calypso™ Mangoes - cubed  2 fresh chicken breasts - cubed 4 green shallots - chopped finely 2 red chillies - chopped finely 4 tbsp hot mango chutney 150g camembert cheese - chopped into cubed 1 pkt frozen pre-prepared filo pastry melted butter for brushing Method: Preheat oven to 180°C (or 160°C for fan-forced oven) Remove filo pastry from freezer to thaw slightly as per pack instructions Place chicken cubes, Calypso™  Mango cubes, shallots, chutney, chillies and cheese in a bowl and mix gently Cut filo pastry into halves, then take 3 sheets only to make each parcel Brush top sheet lightly with melted butter and place 3-4 tbsp of Calypso™ chicken mixture on to the middle of pastry Fold into rectangular parcels and brush outside with melted butter recipe should make 4 large parcels Place all parcels on a baking tray covered in baking paper and bake for 25-30 minutes Serve with a green salad of baby mixed leaves tossed in a light balsalmic vinaigrette Tip: If you like to heat things up a bit, use birds eye chillies!

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