Prep time: 30 mins
Cooking time: 0 mins
4 Calypso® mangoes
2 x 250g packs Qukes® peeled into ribbons
2/3 cup whole egg mayonnaise
1/2 lime, juiced
1 tbs hot chilli sauce
200g dried rice vermicelli noodles
36 cooked medium king prawns, peeled, deveined
24 (2 x 150g packets) rice paper wrappers
1 small iceberg lettuce, shredded
1 cup fresh mint leaves
Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required.
Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape.
Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.
Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.
Tip: You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap.
Mango lovers rejoice! Calypso®mangoes, the variety with more mango and less seed, are back in season.
Grown in the Australian tropics, Calypso® mangoes have irresistibly sweet flesh that's firm and free from stringy fibres.
The Calypso® mangoes season runs throughout the Australian summer, from October until February. This week, picking started in Northern Territory orchards with harvesting expected to begin in next week in Kununurra, WA, and in January in Far North Queensland.
Northern Territory Calypso® mango grower Nino Niceforo said he was checking the mangoes daily to ensure they were picked for perfect for eating.
"We like to leave the Calypso mangoes® on the trees as long as possible to help them naturally develop their flavour and sweetness," said Mr Niceforo.
"It's taken a few extra weeks for the first Calypso® mangoes to ripen, because it's been cool, even here in the Top End, but they're well worth it. The first fruit of the season is wonderfully juicy and so delicious."
Perfection Fresh CEO Michael Simonetta said the quality of this year's harvest was exceptional.
"The ideal growing conditions through winter and early spring have helped to ensure the Calypso® mangoes have a beautiful red blush, are a really good size and most importantly a deliciously sweet flavour," said Mr Simonetta.
Calypso® mangoes have a red blush skin that makes them easy to spot, but it's can also make it tricky to tell when they are ripe.
When choosing a Calypso® it's important to look past the blush. For same day eating, look for a Calypso® mangoes with a golden glow, or if you are buying to eat in a few days, look for a Calypso® with a slight green tinge to its skin. Calypso® mangoes will continue to ripen in the fruit bowl.
Calypso® mangoes naturally last longer than other mango varieties and have a fibre-free flesh, which make them incredibly versatile. They're perfect for slicing into salads, grilling on the barbeque or scooping out and eating fresh. If you have any leftover Calypso® mango flesh, pop it in the freezer ready to blend-up in your favourite smoothie.
Calypso® mangoes are now available nationally at all major supermarkets, independent retailers and greengrocers. Always keep your Calypso® mangoes at room temperature, in a fruit bowl away from direct sunlight and heat.