Calypso^® Mango, Prawn & Avocado Cocktail

Ingredients

• 2 Calypso^® Mangoes
• 2 Baby Cos Heart
• 1 kg 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

Method

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: 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.

Tip: This recipe can also serve 8 people as a starter