Mango & prawn salad

Mango & prawn salad


29 people made this

Its golden-orange flesh tips you off to the mango's stellar beta-carotene content. This tropical delight also supplies lots of vitamin C and even some vitamin E.

Janet Mitchell

Serves: 4 

  • 1 clove garlic, crushed
  • 1 tablespoon chilli sauce
  • 2 tablespoons olive oil
  • 4 tablespoons lime juice
  • 1/4 cup chopped fresh mint
  • 4 cups mixed salad leaves
  • 1/2 telegraph cucumber
  • 1 red capsicum, sliced
  • 1 punnet cherry tomatoes, quartered
  • 2 large mangoes, peeled and sliced
  • 16 cooked king prawns, peeled with tails left attached
  • Freshly ground pepper

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Combine the garlic, chilli sauce, oil, lime juice and mint in a small jug. Stir well.
  2. Rinse the salad leaves lightly in cool water, then shake or spin dry. Blot any excess moisture with a paper towel.
  3. Slice the half cucumber, leaving the skin on. Combine the cucumber, capsicum, tomatoes, mangoes, prawns and salad leaves in a large bowl, add the dressing and toss well.
  4. Pile the salad onto individual serving plates. Season with freshly ground pepper to taste and serve immediately.

Did you know?

The high content of beta-carotene, an antioxidant, in mangoes helps boost the body's defences against free radicals, which are thought to be responsible for certain cancers.

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- Rated on - 02 Nov 2015

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