If you’re a mango lover, this Mango and Prawn Salad is made for you. Not only does it look stunning, but it tastes even better! Refreshing and fruity, with a perfect balance of tender and crunchy textures, sweet and sour notes, and a hint of savoury spice, it’s a true flavour sensation. Perfect for impressing guests or indulging yourself, this dish is a showstopper that’s delightfully easy and quick to make.
Let’s head to the kitchen and whip up this restaurant-worthy dish!
Ingredients
The beauty of this salad lies in its vibrant colours and complementary textures. Here’s what you’ll need:
1. Mango
The star ingredient. Choose one that’s not overly ripe but still slightly sweet and tangy. It should be firm enough to shred into sticks, with a beautiful golden-yellow hue.
2. Carrot
Adds crunchiness and juiciness to complement the mango. Shred it finely.
3. Bell or pointy pepper (optional)
I love adding red pepper for its colour, crunch, and slight peppery kick.
4. Cooked king prawns
Slice most of them in halves for easy mixing but leave a few whole for a gorgeous garnish.
5. Shallots
Thinly slice these, dividing into two portions – one for mixing into the salad and the other for frying.
6. Salad dressing
You’ll need lime or lemon juice, sugar (or maple syrup), fish sauce, minced garlic, and red chilli. Skip the chilli fi you’d rather avoid the heat.
7. Optional ingredients
- Mint leaves: Great for garnish, though I often skip them to keep the colour palette warm and vibrant. Too much mint can also overshadow the other flavours.
- Crushed peanuts: A fantastic finishing touch for extra crunch and a nutty flavour.
- Prawn crackers: perfect on the side for a bit crunch or can use for serving the salad in.
How to make Mango and Prawn Salad
Here’s how to bring this dish together in just a few steps
1. Prepare the base
Shred the mango, carrot, and pepper (if using) into thin, uniform sticks and place them on a large plate or salad bowl.
Thinly slice the shallots too, add half to the salad plate.
2. Fry the shallots
Heat a generous amount of olive oil in a small saucepan. Add half of the remaining sliced shallots and fry, stirring continuously. Keep a close eye – they turn golden quickly. Once they’re golden, remove them from the oil immediately. Set aside.
3. Prepare the prawns
Slice most of the prawns in halves for easy mixing, leaving 3-4 whole ones aside to garnish the finished salad. Add prawn halves to the plate.
4. Make the salad dressing
- Mince the garlic and finely chop the red chilli
- Combine 1 part fish sauce, 1 part sugar (or maple syrup), 1 part lime or lemon juice, and 2 parts water in a small jug. Stir until the sugar dissolves. Add the garlic and chilli for a bold, fragrant dressing.
5. Assemble the salad
Sprinkle the salad with the fried shallots and crushed peanuts, then pour over the dressing. Toss everything gently to coat.
6. Garnish and serve
Transfer the salad to a serving plate. Arrange the whole prawns to top for a stunning presentation. Add a little extra crushed peanut and fried shallots. If you’re using mint leaves, tuck a few on top for a fresh pop of green.
Ready in just 15 minutes
And there you have it – a starter that’s as quick as it is impressive. This vibrant mango and prawn salad is bound to wow your friends and family, making it a go-to dish for any special meal.
Let me know if you try this! I’d love to hear how it tuns out for you.
Not a fan of mango? No problem! Explore my other salad recipes here.
Refreshing and Vibrant Mango and Prawn Salad Recipe
Description
A vibrant mango and prawn salad that's refreshing, sweet, savoury and slightly spicy. Packed with crunch, colour and flavour, it's the perfect show-stopping starter ready in just 15 minutes.
Refreshing Mango and Prawn Salad
For the Salad
For the Dressing
For Garnish
Instructions
-
Prepare for the Salad Base
- Shred the mango, carrot, and pepper (if using) into thin sticks. Arrange them on a large plate or in a salad bowl.Â
-
Fry the Shallots
- Heat oil in a small saucepan and fry half the sliced shallots until golden. Remove from the oil and put aside.Â
-
Slice the Prawns
- Halve most of the prawns for mixing, keeping a few whole for garnish.Â
-
Make the Dressing
- Combine lime juice, fish sauce, sugar and water in a small bowl.Â
- Stir until the sugar dissolves.Â
- Add minced garlic and chopped chilli for extra flavour.Â
-
Assemble the Salad
- Toss the mango, carrot, pepper, halved prawns, fresh shallots, fried shallots and crushed peanuts with the dressing.Â
-
Garnish and Serve
- Transfer to a serving plate.Â
- Garnish with whole prawns, mint leaves and extra fried shallots or peanuts if desired.Â
- Serve with prawn crackers on the side, if using.Â
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 113.95kcal
- % Daily Value *
- Total Fat 2.07g4%
- Saturated Fat 0.32g2%
- Cholesterol 31.5mg11%
- Sodium 624.88mg27%
- Potassium 317.09mg10%
- Total Carbohydrate 19.84g7%
- Dietary Fiber 2.44g10%
- Sugars 14.95g
- Protein 5.91g12%
- Vitamin A 134.21 IU
- Vitamin C 43.74 mg
- Calcium 41.64 mg
- Iron 0.75 mg
- Vitamin D 0.02 IU
- Vitamin E 1.25 IU
- Vitamin K 5.73 mcg
- Thiamin 0.07 mg
- Riboflavin 0.05 mg
- Niacin 1.62 mg
- Vitamin B6 0.3 mg
- Folate 52.11 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 104.88 mg
- Magnesium 35.87 mg
- Zinc 0.56 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choosing the mango: Opt for a mango that's firm. It should be tangy with a hint of sweetness, and firm enough to shred into neat sticks. Avoid ripe mangoes as they can turn mushy in the salad.
- Customising spice levels: If you're not a fan of heat, simply omit the red chilli from the dressing. For a spicier kick, adjust the amount of chilli to your preference.
- Crunchy add-ons: Crushed peanuts and fried shallots add a lovely crunch. You can replace peanuts with roasted cashews for a different nutty flavour.
- Serving suggestion: Pair this salad with prawn crackers for a light and crispy side or serve as a starter to a seafood-themed meal.
- Storage: This salad is best served fresh. If preparing in advance, keep the dressing separate and toss just before serving to maintain its vibrant texture.