Drinks & sweets recipes

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

Calypso™ Mango Cocktail (Serves 4)

Ingredients: 2 Calypso™ Mangoes, peeled and stone removed 1 cup non-fat vanilla yoghurt 2 scoops of mango flavoured gelato 1 cup (250ml) vodka 2 scoops of ice Method: Place all of the ingredients into a blender, blend well Pour into cocktail style glasses Garnish with fresh Calypso™ Mango and a cocktail umbrella for fun! Tip: Infuse your vodka with vanilla by placing 2 vanilla beans in bottle a couple of days beforehand

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Calypso™ Mango Smoothie (Serves 2)

Ingredients: Flesh of 1 Calypso™ Mango 150g low fat vanilla or natural yoghurt 1 tsp honey 1 tbsp lime juice and fresh lime slices to garnish 10 large ice cubes ½ tsp ground ginger Method: Place 2 large glasses in the freezer 30 minutes beforehand Place all ingredients in a blender and blen on high until smooth Serve in icy cold tall glasses garnished with twisted slices of lime

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Chunky Calypso™ Mango Pancakes (12 pancakes for 4)

Ingredients: 1 Calypso™ Mango cut into small chunks 1 cup self raising flour 300g low fat vanilla or honey yoghurt  3 large eggs spray canola oil for cooking  Filling: 150g low fat fruit yoghurt 2 Calypso™ Mangoes, peeled and cut into segments  Method: Sift self raising flour into a bowl Make a hollow in centre of the flour, add the low fat yoghurt and eggs Using a wire whisk, gently stir until ingredients are combined.  Do not overbeat the ingredients Stir in the mango cubes Heat a large frying pan and lightly spray with oil Sppon in 2 tablespoons of batter per pancake, reduce heat to low, cook 1 minute or until bubble appear on surface.  Turn over, cook for a further 30 seconds or until firm to touch Remove, keep warm Repeat procedure until 12 pancakes are made For each serving, layer 3 pancakes with sliced Calypso™ Mangoes and dribbles of low fat yoghurt Tip: These pancakes freeze well, so they can be prepared in advance and gently defrosted overnight in the refrigerator

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Calypso™ Mango Sorbet (Serves 4) 

Calypso™ Mango Popsicles (makes 10)

Ingredients: 3 large Calypso™ Mangoes, peeled and chopped into chunks  2 tbsp natural yoghurt 10 iceblock or paddle pop moulds 10 wooden paddle pop sticks Method: Puree Calypso™ Mango chunks in a blender until smooth. Add the yoghurt, blend again for 10 seconds and then pour the mix into moulds.  Freeze for one hour or until starting to freeze (less for iceblocks) Place a paddle stick in the centre of the ice block and continue to freeze for 3-4 hours or overnight Remove the moulds to serve

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Summer Calypso™ Mango Fruit Salad (Serves 4)

Ingredients: 2 large Calypso™ Mangoes, peeled and chopped into chunks  1 cup seedless grapes  1 small punnet strawberries (hulled and halves)  ½ cup orange juice 1 tbsp brand (optional) 250g mascarpone cheese 2 tsp honey  pulp from 2 passionfruit Method: Combine Calypso™ Mango chunks, grapes and strawberries in a large bowl Mix the orange juice and brandy (optional) and pour over the fruit Mix the pulp from 1 of the passionfruit with the mascarpone cheese and the honey Refrigerate both mixes separately until required To serve, spoon the marinated fruit and juice mix into serving glasses To finish, top with a dollop of mascarpone mix and then drizzel over the pulp from the remaining passionfruit Tip: Both mixes can be prepared up to the night before, and then combined just prior to serving

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Classic Calypso™ Mango Pavlova (Serves 8)

Ingredients: 2 extra large or 3 medium sized Calypso™ Mangoes 6 egg whites 1½ cups caster sugar 3 dstsp corn flour, sifted in to a small bowl 3 tsp white vinegar pinch salt ½ tsp vanilla essence 1½ tblsp orange liqueur 300ml thickened cream 100g white chocolate, shaved Method: To make the meringue base, preheat the oven to no more than 100°C Beat the egg whites with the pinch of salt until they form stiff peaks Add the caster sugar gradually and beat until the mix is shiny.  Add the sugar in 2 equal amounts, whisking to combine in between each addition Fold in the sifted corn flour using a cold metal spoon Add the vinegar and vanilla essence and fold through gently but thoroughly Cut a 25cm diameter circle of non-stick baking paper and place onto a greased shallow baking tray Pour the meringue mix onto the circle shape and cook in the oven for 1¾ hours until the meringue feels firm  Turn the oven off, leave the door slightly ajar and leave the meringue to cool in the oven Once cool, carefully peel away the paper circle and place the pavlova base onto a clean serving plate Puree the flesh from one of the Calypso™ Mangoes with the liqueur until smooth Whip the thickened cream until firm peaks form.  Fold half of the Calypso™ Mango puree through the cream Peel and slice the remaining Calypso™ Mango Top the pavlova with the Calypso™ Mango cream mixture, then the remaining Calypso™ Mango puree and then decorate with the remaing mango slices For a wonderful finishing touch, dust the top with shavings of white chocolate

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