Calypso® Mango, Prawn & Avocado Cocktail

Ingredients

• 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

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.

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