Recipes

• Calypso Crab Mango Salad
• Calypso Mango Cocktail
• Calypso Mango Sorbet
• Prawn and Calypso Mango Salad

MORE GREAT RECIPES COMING SOON........

CALYPSO™ MANGO & CRAB SALAD W CORIANDER 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 teaspoons fish sauce 3 teaspoons grated palm sugar (can be substituted with brown sugar) 3 tablespoons lime juice 1½ tablespoons 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.

CALYPSO™ COCKTAIL

Serves 4 Ingredients: 2 Calypso™ mangoes, peeled and stone removed 1 cup non-fat vanilla yogurt 2 scoops mango flavoured gelato 1 cup (250ml) vanilla vodka 2 scoops ice Method: Place all of the ingredients into a blender. Blend well. Pour into wine glasses. Garnish with fresh Calypso™ mango or cocktail umbrellas for fun! Hint: Infuse your vodka with vanilla by placing 2 vanilla beans in the bottle a couple of days beforehand.

CALYPSO™ MANGO SORBET

Serves 4 Ingredients: 1 Calypso™ Mango, peeled and stone removed Juice of 1 lime 1 tablespoon caster sugar 3 egg yolks ½ cup icing sugar 150ml thick fresh cream Method: Puree the Calypso™ mango flesh in a food processor with the lime juice and caster sugar until smooth. In a separate bowl, using a whisk beat the egg yolks and icing sugar until the mixture is pale and thickened. Add mango mixture and gently fold the mango and yolk mixture together. In a new bowl whip the cream with a whisk until soft peaks form and then gently fold the mango mixture into the cream using a metal spoon. Pour the mango mixture into 4 freezer proof serving glasses and freeze until firm, about 4-6 hours. Hint: Serve sorbets with slices of fresh Calypso™ mango and crisp sweet biscuits.

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 1Calypso™ mango, seed removed and sliced Nam Jim dressing: 2 cloves garlic, quartered 3 long green chillies, chopped coarsely 2 coriander roots 2 tablespoons fish sauce 2 tablespoons 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. Hints: 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.