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Recipes Please Select a Recipe
MORE GREAT RECIPES COMING SOON........
CALYPSO™ MANGO & CRAB SALAD W CORIANDER LIME DRESSING
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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
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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
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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
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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. |
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