Try this refreshing treat after enjoying the hot Aussie sun.


  • Sundae

  • 3 Calypso® Mangoes

  • 1 litre good-quality vanilla ice-cream

  • 1/2 x 250g packet butternut snap biscuit

  • 1/2 cup pistachios

  • 1/2 cup shredded coconut, toasted

  • Calypso mango curd

  • 1 Calypso® Mango

  • 6 egg yolks

  • 3/4 cup caster sugar

  • 3 lemons, juiced

  • 125g butter, chilled, chopped


  • 1.

    To make the curd, cut the cheeks from the mango. Using a large spoon remove the mango fruit from the cheeks. Puree mango until smooth. You need 3/4 cup.

  • 2.

    Whisk egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe bowl until combined. Whisk in 1/2 cup lemon juice. Add the butter.

  • 3.

    Microwave, uncovered, for 6-7 minutes on medium power, whisking every minute, until the curd thickens and just comes to the boil.

  • 4.

    Stir in mango puree. Cover surface with plastic wrap. Refrigerate for 2 hours.

  • 5.

    Spoon the ice-cream into a large bowl. Stand at room temperature for 10 minutes, or until softened slightly.

  • 6.

    Fold in 1 cup of mango curd. Spoon into a 12cm x 22cm (base) loaf pan. Cover and freeze overnight.

  • 7.

    Process biscuits and pistachios until finely chopped. Stir in coconut. Cut the cheeks from the mangoes.

  • 8.

    Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes.

  • 9.

    To serve, spoon half the biscuit mixture into the base of six serving glasses. Top with scoops of ice-cream and halve the mango. Repeat layers. Serve.


  • Mango curd makes 2 cups; store the remaining mango curd in a jar in the fridge for up to one month. Try folding it through whipped cream and serving on top of pavlova or serve over scones, toasted waffles or toasted crumpets.
  • Calypso® Mangoes have a smaller seed, so you get more flesh every time.
  • The fruit is firmer so the fruit will slice, dice and chop easily.
  • Best of all, the fruit is fibre-free so you don’t get those “bits” stuck in your teeth.
  • Exclusive recipe from Calypso mango.

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