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Salad and salsa recipes

Gorgeous summer recipes including, salads and salsa's created by our Calypso™ Mango recipe team.


 Calypso™ Mango and Crab Salad with Coriander & Lime Dressing (Serves 4)

                                                                 

Ingredients:

  • 2 Calypso™ Mangoes, diced
  • 300g cooked crab meat in hand picked pieces
  • ½ 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

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 use 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.


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


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


Prawn & 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

Calypso™ Mango, Avocado & Tomato Salsa (Serves 4) as 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


Chilli Calsypso™ Mango Salsa (Serves 4) as 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


Calypso™ Mango & Red Onion Salsa (Serves 6) as 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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