Prawn and mango salad

Prawn and mango salad


20 people made this

Mangoes are an excellent source of the antioxidant, beta carotene. If fresh mangoes are unavailable, substitute avocado slices for an equally nutritious salad.

Lynn Lewis

Serves: 4 

  • 1⁄2 medium continental cucumber
  • 1 medium red capsicum , sliced
  • 250 g cherry tomatoes, quartered
  • 2 large mangoes, peeled and sliced
  • 16 cooked king prawns, peeled and deveined, leaving tails intact
  • 150g mixed salad leaves
  • 1 clove garlic, crushed
  • 1 tablespoon chili sauce
  • 2 tablespoons olive oil
  • 4 tablespoons lime juice
  • 3 tablespoons chopped fresh mint
  • freshly ground black pepper

Preparation:25min  ›  Ready in:25min 

  1. Slice cucumber into thin rounds, leaving skin on. Combine cucumber, capsicum, tomatoes, mangoes, prawns and salad leaves in a large bowl.
  2. To make dressing, combine garlic, chili sauce, oil, lime juice and mint in a small screw-top jar. Shake well. Stir dressing into salad.
  3. Pile salad onto individual serving plates. Season with freshly ground pepper to taste.

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Reviews (2)


Disgusting..the mint completely overpowered the salad and the mango juice made it too wet. Waste of 2 great mangos and 16 prawns ...the salad went into the bin followed closely by the recipe. - 22 Dec 2011


disgusting - 22 Dec 2011

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