Green Mango Salad with Prawns
Crisp green mango tossed with sweet local prawns, fresh herbs, and a punchy lime dressing for a vibrant tropical salad.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •julienne peeler or mandoline
- •small saucepan
- •large mixing bowl
- •small mixing bowl
- •whisk
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 10 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 280 kcal
Instructions
- 1
Whisk the lime juice, fish sauce, and grated palm sugar in a small bowl until the sugar dissolves.
- 2
Bring a small saucepan of lightly salted water to the boil over high heat.
- 3
Add the peeled prawns and simmer gently for 2 minutes until pink and cooked through.
- 4
Drain the prawns and plunge them into iced water to stop cooking, then drain well.
- 5
Peel the green mangoes and shred the crisp flesh into fine matchsticks with a julienne peeler.
- 6
Place the shredded mango, sliced shallots, sliced chilli, coriander, and mint into a large mixing bowl.
- 7
Add the cooled prawns to the bowl with the fresh salad ingredients.
- 8
Pour the lime dressing over the salad just before serving.
- 9
Toss the ingredients gently until the herbs and mango are evenly coated in dressing.
- 10
Transfer to a platter and scatter chopped roasted peanuts and crispy fried shallots over the top.
Chef's tips
Select green mangoes that are rock hard to the touch for maximum crunch and tartness. Always toss the dressing through just before bringing the dish to the table so the fruit stays crisp.
Ingredient substitutions
- green mangoes → green unripened papaya or crisp Granny Smith apples
- palm sugar → brown sugar or caster sugar
- roasted unsalted peanuts → toasted cashews or macadamias
Storage
Store undressed shredded mango and cooked prawns separately in airtight containers in the fridge for up to 24 hours.
Reheating
This salad is served chilled or at room temperature and must not be reheated.
Common mistakes to avoid
- •Using semi-ripe mangoes, which turn mushy and overly sweet instead of crisp and tart.
- •Dressing the salad too early, causing the shredded fruit to weep liquid and lose crunch.
- •Overcooking the prawns, making them rubbery rather than tender and juicy.
Serving suggestions
Cooked Green Mango Salad with Prawns?
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