Prep time: 45 mins + 6 hours chilling
Cooking time: 0 mins
3 Calypso® mangoes
250g cream cheese, chilled, chopped
1/2 cup caster sugar
300ml thickened cream
1 tsp vanilla bean paste
½ cup sour cream
2 tbs coconut milk, chilled
2 tbs dark Rum, Kahlua or Malibu
250g packet Arnott's Choc Ripple Biscuits
Edible flowers to serve, optional
Cut the cheeks from 1 mango, scoop the flesh from the cheeks and process until smooth, you will need 1/2 cup of puree. Add the chilled cream cheese and ¼ cup of the caster sugar, pulse until well combined (see tip).
Whisk the cream with remaining ¼ cup caster sugar and vanilla to form soft peaks. Add the sour cream and whisk until thick. Spoon about 3 tablespoons of the cream mixture down the centre of a 30cm long serving plate or board. Combine the coconut milk and rum in a shallow dish.
Dip one side of 2 biscuits into the coconut milk mixture. Sandwich together with 1 tablespoon of mango cheesecake mixture. Stand upright in the cream at one end of the plate/board. Working with one biscuit at a time, dip into coconut milk, then top with mango cheesecake mixture and sandwich against biscuits on the plate. Repeat to form a log-shape.
Spread the remaining whipped cream over the top and sides of log. Cover and refrigerate for 6 hours or overnight.
Before serving, remove the cheeks from the remaining mangoes. Carefully scoop out the flesh then thinly slice. Arrange the mango over the biscuit log and top with edible flowers. Cut diagonally into pieces and serve.
Tip: Don't over process the mango and cheese mixture, just pulse in short sharp bursts until combined.
Tip: For a kid friendly option replace the liqueur with more coconut milk.
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.