3 Easy Calypso® Mango Dishes That’ll Taste Like a Holiday
October 22, 2021
Miss overseas travel? 3 easy mango dishes that'll taste like a holiday
This summer while so many of us are missing our usual holiday travel destinations, there’s one way to relive the tastiest moments of travel and make you feel like you’re enjoying a summer holiday.
Fresh and plump with juicy sweetness, Calypso®mangoes are the perfect way to transport your taste buds to somewhere deliciously delightful. Pour yourself a crisp summer drink, cue up a themed playlist, dine outdoors and enjoy your brief culinary journey to these tasty destinations.
These recipes are simple, packed with vitamins and minerals and when you use Calypso®mangoes, they’re certain to be mouth-wateringly good. The best bit? The seeds inside are smaller than average, so there’s always more mango to sink your teeth into.
Thai Mango Sticky Rice
Aussies love Thailand. It’s family-friendly, soaked in sunshine, bursting with history and a food culture that’s fresh, spicy and rich. This signature dish will have you reliving the sweet, sticky, gooey dessert that’s perfectly paired with fresh, ripe mangoes giving you all the tropical feels.
Plan ahead and soak your rice overnight for this one.
This recipe serves four, here’s what you need:
1 and ¼ cup of Thai glutinous rice (can be called Thai Sticky Rice or Thai Sweet Rice)
400 ml coconut milk
2 ripe Calypso® mangoes, thinly sliced
4 tablespoons sugar
2 teaspoons cornflour
Pinch of salt
Toasted black sesame seeds or toasted coconut (optional, for garnish)
Rinse rice in cool water to release the excess starch. Soak your rice overnight in water or for 6-8 hours. Drain and place the rice in a steaming basket above a pot of boiling water and cover. Steam for 15-20 minutes until the rice is soft and translucent. Remove from heat and transfer the rice to a bowl.
While you’re waiting for your rice to steam, combine coconut milk, sugar and a pinch of salt in a pot on medium, allowing it to heat slowly. You don’t want it to boil. Once heated, put 1 cup aside and let the rest continue to heat. In a small container, dissolve cornflour in 3 teaspoons of water and slowly add the mixture to the coconut sauce that’s still heating. Stir it continuously and the sauce will thicken. Turn off the heat and set it aside.
Pour your one cup of reserved sauce into the steamed rice while it’s hot. Gently mix and set aside for about 5 mins until the rice has absorbed the coconut milk. When ready to serve, scoop up a portion, arrange with slices of mango, drizzle the coconut sauce over the rice and garnish with toasted black sesame seeds or toasted coconut. Tangy and sweet, mango sticky goodness.
Calypso®Mango and Coriander Salsa
Ah, the Australian summer barbeque. Summer is for spending weekends with family, close friends or neighbours, relaxing, socialising, putting on some tunes, maybe a bit of backyard cricket as the barbeque fires up.
If you want to kick up your barbeque game this summer with a dish everyone will love, try this Mexican-inspired salsa. Perfect for a warm summer evening, it’s low calorie, a bit spicy, with a cool, sweet hit of mango to break the heat. The perfect side dish to grilled fish or chicken, on top of tacos, or served with warm tortillas - feels a bit like a holiday south of the border.
Here’s what you need:
1 bunch of fresh coriander
2 ripe Calypso® mangoes
8- 10 slices of pickled jalapeno (adjust for heat)
½ of a red onion (Not a fan of raw onion? Red capsicum does the trick too.)
Dried chilli flakes (to kick up the heat if you’re keen)
Chop the coriander, Calypso® mango, peppers and onion into a bowl. Keep in mind smaller pieces makes a more scoopable salsa. Mix it up and add lime juice and a bit of salt to taste.
Calypso® Mango Ice Cream (no churn)
Nothing says summertime like ice cream. If you’re dreaming of Italian gelati in Positano, you can create mango magic without an ice cream churner in just a few steps. A little bit more like a sorbet, it’s technically not the perfect ice cream you get with a churner, but it’s creamy, velvety and is so mango-luscious, it’ll be devoured as any summer ice cream treat should.
The most difficult part about this Calypso® mango treat is waiting for it to freeze.
Here’s what you need:
4 cubed Calypso® mangoes
½ cup of Greek yogurt
3 Tablespoons caster sugar
1 Tablespoon lemon juice
¼ teaspoon salt
Place your cubed Calypso® mangoes on a baking tray in a single layer and cover with cling wrap and pop in the freezer for 2-4 hours until completely frozen.
In a blender, combine the frozen Calypso® mangoes with the remaining ingredients and blitz until the frozen mango bits are gone. Leave some chunky if you want chunky mango pieces. If the sorbet is scoopable, serve immediately, if it needs cooling, transfer the mixture into a lined bread pan or tin and allow it to firm up in the freezer for an hour or two. The mix of sweetness and zest paired with the unique mango aroma will fill the senses – transporting you far away from a hot, sweltering summer.
Cooking and enjoying some of these iconic dishes during Australia’s summer mango season just might ease the wanderlust until culinary travellers can explore again.