Plump fragrant mangoes are evocative of summer and have no bounds when it comes to versatility. Calypso mangoes are available from October until March which is the longest season of any Australian mango. This particular variety has a thinner, blush coloured skin, and a fibreless firm flesh which is juicy and flavoursome. It contains a super-small seed which means more succulent flesh to eat and therefore better value for money. Bursting with vitamin E, potassium, extra vitamin A, C, beta carotene and lots of fibre, serious aficionados say they are best devoured fresh after pulling the skin back, then slurp away letting the juices slide down your arms and drip from the elbow. An unripe mango should always be kept at room temperature and out of direct sunlight until it is fully ripe and stored in the fridge for 23 days. But why wait that long to savour the sweet juicy flavour when a smoothie, cocktail, salad, salsa or dessert beckons.
Mango Champagne Cocktail Ingredients: 1 large Calypso Mango, peeled 2 tbs Cognac chilled sparkling wine or Champagne fresh lime and mango slices for garnish Method:
Combine the mango pieces and Cognac together in a blender and puree until smooth. Take four chilled martini glasses and divide the mango puree evenly between them. Top up each glass with chilled sparkling wine or Champagne. Stir gently to blend and serve with sliced lime or mango as a garnish. Serves 4
Mango Trifle Ingredients: 6 jam mini rolls 600ml vanilla pouring custard 3 large ripe Calypso mangoes, cut into cubes 6 tbs double cream Cut one jam mini roll into 4-5 pieces and place into the bottom of a large drinking glass. Add a few cubes of fresh mango. Pour over 100ml of vanilla custard. Top custard with remainder of fresh mango cubes. Add a tbs of double cream to serve.
Christmas variation: Replace the vanilla custard with brandy custard and top the trifle with grated white chocolate. Serves 6