Classic Calypso™ Pavlova

Have an extra cheeky summer with Calypso™ Mangoes!

Sultry summer days and ripened cheeks are upon us and that only means one thing - Calypso™ Mangoes are back again!

Juicy and sweet, Calypso™ Mangoes have now hit the shelves and will be available right through until March 2007.

Calypso™ Mangoes offer an indulgence not offered by any other mango. Tired of too much seed and not enough flesh? Sick of mango string in your teeth? Calypso™ Mangoes have a small seed and firm, fibreless flesh meaning no more string, lots more flesh and extra cheek!

Choose a mouth watering extra cheeky Calypso™ Mango to eat on its own or even start the day with chunky Calypso™ pancakes. Better still, impress your guests with flawless maple glazed Calypso™ sticks followed by a scrumptious Classic Calypso™ pavlova.

Stock up on sweet and succulent Calypso™ Mangoes now and have an extra cheeky summer. Calypso™ Mangoes are available in the produce section of major supermarkets and in quality fruit and vegetable stores.

Classic Calypso Pavlova

Serves 8
2 extra large Calypso™ Mangoes or 3 medium sized Calypso™ Mangoes
6 egg whites
1½ cups caster sugar
3 dessertspoons corn flour, sifted in to a small bowl
3 teaspoons white vinegar
Pinch of salt½ teaspoon vanilla essence
1½ tablespoons orange liquer
300ml thickened cream
100g white chocolate, shaved

Directions:
1. To make the meringue base, preheat the oven to no more than 100 degrees celsius.
2. Beat the egg whites with the pinch of salt until they form stiff peaks.
3. 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.
4. Fold in the sifted corn flour using a cold metal spoon.
5. Add the vinegar and vanilla essence and fold through gently but thoroughly.
6. Cut a 25cm diameter circle of non-stick baking paper and place onto a greased baking tray.
7. Pour the meringue mix onto the circle shape and cook in the oven for 1¾ hours until the meringue feels firm.
8. Turn the oven off, leave the door slightly ajar and leave the meringue to cool in the oven.
9. Once cool, carefully peel away the paper circle and place the pavlova base onto a clean serving plate.
10. Puree the flesh from one of the Calypso™ mangoes with the Liquer until smooth.
11. Whip the thickened cream until firm peaks form. Fold half of the Calypso™ puree through the cream. 12. Peel and slice the remaining Calypso™ mango.
13. Top the pavlova with the Calypso™ cream mixture, then the remaining Calypso™ puree and then decorate with the remaining mango slices.
14. For that wonderful finishing touch, dust the top with shavings of white chocolate.

Other Recipes:
Maple glazed Calypso Sticks
Chilli Calypso Salsa
Classic Calypso Pavlova
Chunky Calypso Pancakes



About Calypso™ Mangoes and The Harvest Company:
Calypso™ Mangoes are the latest taste from The Harvest Company, one of Australia's most innovative fresh produce companies. The Harvest Company introduced Australian consumers to seedless watermelon, Shepard avocado, Personal Melons™ and ready to eat freshcut salads, vegetables and fruit.

Setting an industry benchmark, the Calypso™ Mango is the product of a 15 year mango development program in Queensland and is a combination of the best attributes of the flavoursome Kensington Pride Mango and the Sensation Mango, (known for its distinctive colourings and edible size). Calypso™ Mangoes provide an excellent source of vitamin A, C and E, potassium, beta carotene and other related cartenoids.