Calypso® Mango season

Warmer weather is just around the corner and that means Calypso® Mango season.

Locally grown in Queensland and the Northern Territory, Calypso® Mangos are synonymous with the arrival of summer in Australia.

With their unique pink blush, smaller seed, and silky smooth flesh, Calypso® Mangoes are the top pick for every summer occasion. Try them in healthy summer salads, as a delicious additional to breakfast, or in fresh summer desserts.

This Mango Lychee Sorbet is a simple and delicious summer dessert which is sure to please the whole family.

CALYPSO® MANGO AND LYCHEE SORBET

Serves 4

Prep time: 10 mins + 4 hours freezing

Cook time: 0 mins

INGREDIENTS

• 4 Calypso® mangoes
• 560g can lychees, drained
• 3 limes, juiced (around 1/3 cup or 80ml)
• ¼ cup (60ml) maple syrup

METHOD

1. Cut the mango cheeks from the mangoes. Using a large spoon, scoop out the fruit, reserving the skins (see tip). Roughly chop the fruit. Place in a single layer onto a baking paper lined tray. Add the lychees. Freeze for 4 hours.
2. Place the frozen mango and lychees into a food processor. Process until smooth. Add lime and maple syrup and process to combine. Spoon the sorbet into the mango skins. Serve.

TIPS

• Place the mango skins in an airtight container and store in the fridge or freezer while the fruit is freezing.
• If you don’t have a large food processor, it’s easier to process in 2 batches.