Calypso® Mango & Qukes® Noodle Salad

Vegetarian, Soups & Salads, Gluten Free
30 mins 
Serves 6 
Gluten Free 
Vegan 
Vegetarian 
Dairy free 
If you only usually have mango in sweet dishes, give this fabulous salad a go. The sweetness of the mango teams perfectly with the chill and fresh herbs to give a burst of flavour. 

Calypso® mangoes have been bred to have a smaller stone and more flesh, so you get more bang for your buck and less food waste. They are ripe when the skin is a lovely blush colour and you can smell the beautiful mango aroma. Nutritionally they are rich in vitamin C, beta-carotene (which gives the flesh that wonderful orange colour), have a good dose of folate, vitamin E and potassium, along with plenty of fibre.

You can serve this salad as a side dish (analysis is serving 6 as a side salad), or you can add shredded chicken, cooked prawns or tofu to make it a main meal. 

Blocks per serve: 2 PLANT, 2 CARB, 1/2 FAT
PER SERVE: Energy 1220kJ; Protein 7g; Total Fat 8g (saturated fat 1g, polyunsaturated fat 1g, monounsaturated fat 5g); Carbohydrate 46g; Fibre 6g

INGREDIENTS

2 large Calypso® mangoes
200g Qukes®, sliced into rounds
1 1/2 cups fresh herbs (like mint, coriander, Thai basil)
125g snow peas, shredded
1 long red chilli, thinly sliced
1/2 baby wombok (Chinese cabbage), shredded
1/4 red cabbage, shredded
100g dried rice vermicelli noodles
3/4 cup roasted cashews or macadamia nuts

DRESSING

1/3 cup coconut water
1/4 cup sweet chilli sauce
1 tb grated ginger

METHOD

Step 1

Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways.

Step 2

Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.

Step 3

Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.

Step 4

Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve.