Spicy Mexican Calypso^® Mango Salad

Ingredients

• 3 Calypso^® Mangoes
• 200g Sweet Solanato® Tomatoes
• 425g black beans, drained, rinsed
• 1 red capsicum, finely chopped
• 1/2 cup fresh coriander, chopped
• 1 long red chilli, deseeded, finely chopped
• 1 lime, juiced
• Extra virgin olive oil, coriander leaves & corn chips, to serve
• 2 tbs olive oil
• 1 garlic clove, crushed
• 1 tsp dried chilli flakes
• 3 large corn cobs, husks removed

Method

1. For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.
2. Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool for 5 minutes then cut corn kernels from cobs.
3. Combine corn, beans, tomatoes and capsicum in a large serving bowl.
4. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli. Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.

Tip- This recipe is best served as a side.