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Calypso® Mango Dessert Board Recipe

Entertaining

Family Fun

Desserts

Prep Time

2.5 hours + 2 hours chilling
Cook Time

15 mins
Course

Dessert
Difficulty

Simple

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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ingredient_9=250g pkt Marie biscuits [[Mango & Macadamia Balls]]

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4 Calypso® mangoes
Chocolates: Ferero Roche, Dark Lindt balls, Maltesers, dark chocolate ginger, chocolate licorice balls, Dark chocolate wafers, rocky road, salted caramel milk chocolate, salted caramel fudge squares, shortbread stars

coconut mango friands

11/4 cups (105g) desiccated coconut
¾ cup (125g) icing sugar, plus extra to serve
1/3 cup (50g) plain flour
4 egg whites
125g butter (melted & cooled)
1 Calypso® mango (peeled & sliced)

Mango & Macadamia Balls

250g pkt Marie biscuits
1 cup (145g) roasted macadamia nuts
1/2 cup (80g) icing sugar
2 tbs cocoa powder
200g milk chocolate (melted)
3-4 tbs (60-80ml) dark rum
1 Calypso® mango (peeled & finely diced)
600g milk or dark chocolate (melted for coating)

Mango Lamington Squares

12 lamington fingers
¾ cup (200g) crème fraiche or double cream
1 Calypso® mango (peeled & thinly sliced)

Featured products

Calypso® Mangoes

Perfection Mangoes

Method

Coconut Mango Friands

Preheat the oven to 200°C fan forced. Grease a 24 hole (25ml) mini muffin tray. Combine the coconut, icing sugar and flour in a bowl. Make a well in the centre, add the egg whites and butter, stir to combine. Spoon the mixture into the muffin holes so each is almost full. Press a slice of mango into the top of each friand. Bake for 15 minutes until the centre feels firm to touch. Stand for 5 minutes in the pan, loosen the edges and turn onto a wire rack to cool. Dust with icing sugar to serve. Friands will keep 1 week in an airtight container, they get better on standing.

Calypso Mango & Macadamia Rum Balls (makes 40)

Process the biscuits and nuts to fine crumbs. Transfer to a bowl, stir in the icing sugar and cocoa. Add the melted chocolate, mix well. Add the rum and mango, stir until well combined, the mixture should come together in a ball when you press the mixture together with fingertips. Refrigerate for 1 hour if the mixture is soft or it’s a hot day. Using damp hands, roll spoonful’s of mixture into even size balls. Refrigerate until cold. Dip in chocolate to coat and place onto a tray. Top with dried edible flowers or sprinkles and allow to set. Keep in the fridge for up to 3 weeks.

Calypso Mango Lamington Squares (makes 24)

Cut the lamingtons in half crossways. Just before assembling the board, top each with a dollop of crème fraiche or double cream and mango slices.

Mango Desert Board

To assemble the Calypso® mango dessert board, cut the mangoes in quarters and arrange on a large board. Add the coconut mango friands, Calypso® mango, macadamia rum balls, Calypso® mango lamington squares, Ferero Roche, Dark Lindt balls, Maltesers, dark chocolate ginger, chocolate licorice balls, Dark chocolate wafers, rocky road, salted caramel milk chocolate, salted caramel fudge squares, shortbread stars. Serve.

Coconut Mango Friands

Preheat the oven to 200°C fan forced. Grease a 24 hole (25ml) mini muffin tray. Combine the coconut, icing sugar and flour in a bowl. Make a well in the centre, add the egg whites and butter, stir to combine. Spoon the mixture into the muffin holes so each is almost full. Press a slice of mango into the top of each friand. Bake for 15 minutes until the centre feels firm to touch. Stand for 5 minutes in the pan, loosen the edges and turn onto a wire rack to cool. Dust with icing sugar to serve. Friands will keep 1 week in an airtight container, they get better on standing.

Calypso Mango & Macadamia Rum Balls (makes 40)

Process the biscuits and nuts to fine crumbs. Transfer to a bowl, stir in the icing sugar and cocoa. Add the melted chocolate, mix well. Add the rum and mango, stir until well combined, the mixture should come together in a ball when you press the mixture together with fingertips. Refrigerate for 1 hour if the mixture is soft or it’s a hot day. Using damp hands, roll spoonful’s of mixture into even size balls. Refrigerate until cold. Dip in chocolate to coat and place onto a tray. Top with dried edible flowers or sprinkles and allow to set. Keep in the fridge for up to 3 weeks.

Calypso Mango Lamington Squares (makes 24)

Cut the lamingtons in half crossways. Just before assembling the board, top each with a dollop of crème fraiche or double cream and mango slices.

Mango Desert Board

To assemble the Calypso® mango dessert board, cut the mangoes in quarters and arrange on a large board. Add the coconut mango friands, Calypso® mango, macadamia rum balls, Calypso® mango lamington squares, Ferero Roche, Dark Lindt balls, Maltesers, dark chocolate ginger, chocolate licorice balls, Dark chocolate wafers, rocky road, salted caramel milk chocolate, salted caramel fudge squares, shortbread stars. Serve.