Refreshing and Vibrant Mango and Prawn Salad Recipe

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.