Try this delicious prawn and green mango salad, the perfect summer recipe for your table.


  • 18 cooked prawns

  • 2 green mangoes, peeled

  • 2 Lebanese cucumbers, halved, seeds removed, thinly sliced

  • 250g cherry tomatoes, halved

  • 1 red onion, thinly sliced

  • ½ bunch Thai basil leaves

  • ½ bunch mint leaves

  • ½ bunch coriander leaves

  • Sweet and sour dressing

  • 1 garlic clove, finely grated

  • 1 tbs grated ginger

  • 1 tbs palm sugar, grated or raw sugar

  • 2 tbs fish sauce

  • 1 long red chilli, seeds removed, finely chopped

  • Juice of 2 limes

  • 1 tbs rice wine vinegar


  • 1.

    Peel and devein the prawns, leaving the tails in tact.

  • 2.

    For the dressing combine the fish sauce, chilli, vinegar and lime juice into a bowl.

  • 3.

    Use a microplane to grate over the garlic, ginger and palm sugar. Whisk together and set aside.

  • 4.

    Use a juilienne peeler to peel the mango into thin strips. Alternatively use a coarse grater.

  • 5.

    Prep the remaining salad ingredients and herbs and place in a bowl with the prawns.

  • 6.

    Add half the dressing and toss to combine. Serve on plates and top with extra dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 204kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 8g
  • Carbohydrate 45g
  • Sugar 32g
  • Sodium 878mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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