Calypso Mango and Qukes Noodle Salad

Serves: 6 as side salad
Prep time: 30 mins
Cooking time: 0 mins

Ingredients
2 large Calypso® mangoes
200g Qukes®, sliced into rounds
100g dried rice vermicelli noodles
1 1/2 cups fresh herbs (like mint, coriander, Thai basil)
125g snow peas, shredded
1 long red chilli, thinly sliced
1/2 baby wombok, shredded
1/4 red cabbage, shredded
3/4 cup roasted salted cashews or macadamia nuts

Dressing
1/3 cup coconut water
1/4 cup sweet chilli sauce
1 tbs grated ginger

Method
Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways.
Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.
Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.
Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve.

Tip: You can add shredded chicken or chopped prawns to turn this salad into a main meal.

Irresistable Calypso® Mangoes In Season

Mango lovers rejoice! Calypso®mangoes, the variety with more mango and less seed, are back in season. 

Grown in the Australian tropics, Calypso® mangoes have irresistibly sweet flesh that's firm and free from stringy fibres. 

The Calypso® mangoes season runs throughout the Australian summer, from October until February. This week, picking started in Northern Territory orchards with harvesting expected to begin in next week in Kununurra, WA, and in January in Far North Queensland. 

Northern Territory Calypso® mango grower Nino Niceforo said he was checking the mangoes daily to ensure they were picked for perfect for eating. 

"We like to leave the Calypso mangoes® on the trees as long as possible to help them naturally develop their flavour and sweetness," said Mr Niceforo. 

"It's taken a few extra weeks for the first Calypso® mangoes to ripen, because it's been cool, even here in the Top End, but they're well worth it. The first fruit of the season is wonderfully juicy and so delicious." 

Perfection Fresh CEO Michael Simonetta said the quality of this year's harvest was exceptional. 

"The ideal growing conditions through winter and early spring have helped to ensure the Calypso® mangoes have a beautiful red blush, are a really good size and most importantly a deliciously sweet flavour," said Mr Simonetta. 

Calypso® mangoes have a red blush skin that makes them easy to spot, but it's can also make it tricky to tell when they are ripe. 

When choosing a Calypso® it's important to look past the blush. For same day eating, look for a Calypso® mangoes with a golden glow, or if you are buying to eat in a few days, look for a Calypso® with a slight green tinge to its skin. Calypso® mangoes will continue to ripen in the fruit bowl. 

Calypso® mangoes naturally last longer than other mango varieties and have a fibre-free flesh, which make them incredibly versatile. They're perfect for slicing into salads, grilling on the barbeque or scooping out and eating fresh. If you have any leftover Calypso® mango flesh, pop it in the freezer ready to blend-up in your favourite smoothie. 

Calypso® mangoes are now available nationally at all major supermarkets, independent retailers and greengrocers. Always keep your Calypso® mangoes at room temperature, in a fruit bowl away from direct sunlight and heat. 
calypsomango.com.au