Mango & prawn salad

    1 hour 10 minutes

    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.

    108 people made this

    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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    Reviews in English (1)


    This is a terrific recipe Perfect first course for dinner with friends or family. I sometimes add avocado or pecan nuts to boost the protein, which the guys appreciate. For vegan friends I omit the prawns. I don't include the mint... I think there is enough in the taste department going on without it.  -  02 Feb 2018