BARBECUE CHILLI LIME CALYPSO® MANGO WITH PRAWNS

Ingredients

• 4 Calypso^® Mangoes
• 2 Limes
• 1 tsp Dried chilli flakes
• 1/3 cup White sugar
• 1 tsp Sea salt flakes
• 700 Cooked prawns, peeled, deveined
• 60g Rocket leaves

Method

1. Grate the rind from the limes. Place rind, chilli, sugar and salt into a small food processor. Process until well combined. Transfer to a bowl.
2. Half the limes. Juice two lime halves.
3. Slice the cheeks from each Calypso® mango. Score each portion deeply into the flesh in a cross-hatch pattern, cutting down but not through the skin. Spoon lime juice over the mangoes, allowing juice to run between cuts. Sprinkle 1 tsp chilli lime mixture over each.
4. Preheat a clean barbecue plate or chargrill on high heat. Place a piece baking paper onto the hot barbecue plate. Working quickly, place 4 mango cheeks, cut side down onto the paper. Barbecue for 4-5 minutes until charred. Remove to a board. Repeat with remaining mango, using a fresh sheet of baking paper.
5. Sprinkle a little more chilli lime mixture over each mango half. Serve with fresh prawns and rocket.