Prawn, Calypso Mango and Qukes Salad with Chilli Coconut

Prawn, Calypso Mango and Qukes Salad with Chilli Coconut

Serves: 4 as light meal; 6 as side salad
Prep Time: 20 minutes
Cooking Time: 6 minutes

Ingredients
2 Calypso® Mangoes
6 Qukes® baby cucumbers, quartered lengthways
2 tbs shredded coconut
3 tsp sesame seeds
1 tsp chilli flakes
2 fennel or 4 baby fennel
6 red radish
24 (500g) medium cooked prawns, peeled, deveined
1 cup flat leaf parsley leaves

Dressing:
1 lemon, juiced
3 tbs extra virgin olive oil
2 tsp caster sugar

Method
Spoon coconut into a small frying pan over medium heat. Cook, shaking pan 2-3 minutes until toasted. Transfer to a bowl. Add sesame seeds to the pan, cook, shaking pan 2 minutes until lightly toasted. Add the chilli, cook further 30 seconds. Add to the coconut. Set aside to cool.
Combine the dressing ingredients in a jug, season and whisk until well combined. Pour half into a large bowl. Using a mandolin, thinly slice the fennel and radish. Add to the dressing just before you are ready to serve. Toss gently to coat.
Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and slice. Add to the fennel with the cucumbers, prawns and parsley. Toss gently to combine.
Pile salad onto serving plates. Sprinkle with coconut chilli mixture. Spoon over the remaining dressing. Season and serve.

Why You Use Calypso® Mango For This Recipe
They have a smaller seed, so you have more fruit
The fruit is firmer so the fruit will slice, dice and chop easily, holding the shape when added to the salad
Best of all the fruit is fibre-free so you don't get those "bits" stuck in your teeth.

Irresistable Calypso® Mangoes Ripe and Ready To Share

A taste of summer is here with the first Calypso® Mangoes of the season arriving in supermarkets around Australia.

Calypso® Mangoes are irresistible with their beautiful blush skin and sweet flesh that has no messy fibres to get caught in your teeth. They also have a smaller seed than other mangoes, so there is more of the fruit to enjoy and share.

Second generation Calypso® Mango grower Daniel Niceforo said picking was in full swing on plantations in Darwin and had just started in Katherine.

"We monitor the mangoes every day and leave them to hang on the tree for as long as possible, so when they hit the stores they are full of flavour and ready to eat," he said.

"Picking always starts first in the Territory with the warm winter giving us delicious Calypso® Mangoes through spring. Harvesting then shifts to Far North Queensland for the summer fruit.

Perfection Fresh CEO, Michael Simonetta added that the season ahead is looking strong.

"The Territory mangoes in store now taste fantastic and over the border in Queensland, growers are having a fantastic year with just the right balance of cool nights and warm days to nurture Calypso® Mangoes to maturity. This means we'll have lots of delicious fruit ready to meet the bigger demand over Christmas and summer."

This year more than 50 million Calypso® Mangoes are expected to be picked.

For irresistible Calypso® Mangoes every time, follow these four selection and storage tips:
Summer glow - Look for a Calypso® Mango that has a sun-kissed blush to the skin.
The beak test - Lightly press the "beak" (the pointy end, not the stem end) and if the flesh gives slightly it's ripe.
Bowl is best - Calypso® Mangoes are best kept in a fruit bowl out of direct sunlight and away from heat.
Longer lasting - Calypso® Mangoes naturally last longer than other mango varieties but avoid putting them in the fruit bowl with bananas as this accelerates ripening. Bananas release ethylene as they ripen, which speeds up the ripening of many other fruits too.

Calypso® Mangoes are available nationally at all major supermarkets from this week.
calypsomango.com.au