Recipe

Calypso® Mango, Prawn & Avocado Cocktail

4
Serves
20 MINS
Prep Time
10 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 2 Calypso® Mangoes
  • 2 Baby Cos Heart
  • 1 kg (approximately 32 prawns) cooked tiger prawns, peeled, deveined with tails intact
  • 2 large ripe avocados, chopped
  • Micro herbs & crusty bread, to serve
  • 1/2 cup chipotle mayonnaise
  • 2 tbs tomato sauce
  • 1 tbs lemon juice
  • 1 tbs Worcestershire sauce
  • 1/2 tsp dried chilli powder
  1. To make sauce, combine all ingredients in a jug. Season. Mix well.
  2. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes.
  3. To serve, arrange lettuce on a serving platter. Top with prawns, avocado and mango. Drizzle with dressing. Top with micro herbs. Serve with crusty bread.
Tip:
  1. Dressing can be made up to three days ahead. Store in a sealed jar in the fridge. Delicious with on tacos, sandwiches or as a dipping sauce for seafood.
  2. This recipe can also serve 8 people as a starter