Easy Mango and Prawn Salad Recipe

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Mango and Prawn Salad: Fresh, Juicy, and Irresistible

Introduction

If you’re craving a dish that is refreshing, colorful, and bursting with flavor, a Mango and Prawn Salad might just be your new favorite go-to recipe. Combining the sweetness of ripe mangoes with the delicate juiciness of prawns, this salad strikes the perfect balance between tropical freshness and satisfying protein. It’s light yet filling, vibrant yet easy to make, and perfect for everything from weekday lunches to summer dinner parties.

What makes this salad so special is its combination of textures and flavors: the prawns bring a savory, slightly briny richness, while the mangoes add natural sweetness and juiciness. Toss in crunchy vegetables and a zesty dressing, and you’ve got a dish that feels indulgent but is actually very healthy. Whether you’re serving it as a light main course or a refreshing starter, this salad is bound to impress.

A Little Background on Mango and Prawn Pairings

Pairing seafood with tropical fruits is a long-standing culinary tradition. In Southeast Asia, dishes that combine prawns with mango, pineapple, or papaya are common because the fruit’s sweetness cuts through the savory, salty notes of seafood. Mangoes, in particular, are loved for their smooth texture and balance of tangy-sweet flavor, making them a perfect match for prawns.

This salad reflects those tropical inspirations and is often enjoyed in warm-weather settings because it’s light, refreshing, and can be prepared ahead of time. Think of it as the perfect summer salad that brings sunshine straight to your plate.

Mangoes themselves are celebrated around the globe. In India, they are known as the “king of fruits,” while in Latin America and Africa, they are a daily staple during the hot season. Prawns, meanwhile, are valued for their versatility—they can be grilled, steamed, or stir-fried, but sautéed or chilled in a salad allows their natural sweetness to shine. When combined, mangoes and prawns create a dish that is both exotic and comforting.

Why You’ll Love This Mango and Prawn Salad

  • Refreshing and light: Perfect for warm weather or when you want something healthy yet flavorful.
  • Quick to prepare: Ready in under 20 minutes with minimal cooking.
  • Balanced flavors: Sweet mango, juicy prawns, and zesty dressing in every bite.
  • Versatile: Works as a starter, side, or light main course.
  • Nutritious: Packed with protein, vitamins, and antioxidants.
  • Eye-catching presentation: Bright colors make this dish as beautiful as it is delicious.

Ingredients & Equipment

For the Salad:

  • 300 g (10 oz) cooked prawns, peeled and deveined
  • 2 ripe mangoes, peeled and diced
  • 1 medium cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 100 g (3.5 oz) mixed salad greens (spinach, arugula, or lettuce)
  • 1 small red onion, thinly sliced
  • 2 tbsp fresh coriander (cilantro), chopped

For the Dressing:

  • 3 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp chili flakes (optional, for heat)
  • Salt and black pepper, to taste

Equipment:

  • Large salad bowl
  • Sharp knife for dicing mangoes
  • Small whisk or jar for mixing dressing
  • Cutting board
  • Serving tongs

Pro Tips:

  • Use ripe but firm mangoes so they hold their shape in the salad.
  • Fresh prawns are ideal, but frozen, cooked prawns work just as well—just thaw and pat dry.
  • For a spicier kick, add fresh chili slices to the salad instead of chili flakes.
  • If you like creamier salads, add a spoon of Greek yogurt to the dressing for richness.

Step-by-Step Instructions

1. Prepare the Prawns

  • If using raw prawns, boil or steam them for 2–3 minutes until pink and opaque, then cool slightly.
  • If using pre-cooked prawns, simply rinse and pat them dry.

2. Chop the Fruits and Vegetables

  • Dice the mango into bite-sized cubes.
  • Thinly slice cucumber, bell pepper, and onion.
  • Set aside in a large mixing bowl along with the salad greens.

3. Make the Dressing

  • In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, chili flakes, salt, and pepper.
  • Taste and adjust: add more lime for tanginess, or more honey for sweetness.

4. Assemble the Salad

  • Add prawns, mango cubes, and chopped vegetables to the bowl of greens.
  • Pour the dressing over the salad.
  • Toss gently until everything is well coated.

5. Garnish and Serve

  • Sprinkle fresh coriander on top.
  • Serve immediately for the freshest flavor.

Expert Tips & Troubleshooting

  • Too watery? Make sure to pat prawns and vegetables dry before tossing.
  • Mango too soft? Chill diced mango in the fridge before adding to salad.
  • Want more crunch? Add toasted cashews, peanuts, or pumpkin seeds.
  • Serving guests? Plate individually with a wedge of lime for a restaurant-style presentation.
  • Dressing separates? Shake in a sealed jar just before pouring over salad.

Variations & Customizations

  • Thai-Inspired Salad: Add fresh mint, basil, and a splash of sesame oil to the dressing.
  • Avocado Twist: Add diced avocado for extra creaminess.
  • Spicy Version: Use sliced fresh chilies or a drizzle of sriracha.
  • Tropical Upgrade: Mix in pineapple chunks for even more sweetness.
  • Asian Fusion: Add shredded carrots, cabbage, and sesame seeds for crunch and flavor.

Serving & Presentation Ideas

  • Serve as a light lunch on its own with toasted bread or flatbread.
  • Pair with grilled fish or chicken for a complete summer dinner.
  • Plate in mason jars for a picnic-friendly option.
  • Serve in mango halves (scooped out) for a show-stopping party presentation.
  • Use as a topping for rice bowls or grain bowls with quinoa or couscous.

When presenting, arrange mango cubes and prawns on top rather than mixing them deeply into the greens. This creates a beautiful, colorful surface that makes the dish look restaurant-worthy. Adding lime wedges and fresh herbs gives the salad a bright finish.

Storage & Make-Ahead Tips

  • Refrigerator: Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day.
  • Prep ahead: Chop vegetables and mango, cook prawns, and prepare the dressing separately. Store them individually in the fridge. Assemble just before serving.
  • Avoid freezing: Mango and greens lose their texture after thawing, so freezing is not recommended.

Frequently Asked Questions

1. Can I use green mango instead of ripe mango?
Yes, green (unripe) mango adds a tangy flavor and works well if you prefer less sweetness.

2. What type of prawns are best?
Medium or large prawns are ideal for this salad. They’re meaty enough to balance the mango without overpowering it.

3. Can I make this vegetarian?
Absolutely! Swap prawns for grilled tofu, chickpeas, or even roasted halloumi cheese for a plant-based or vegetarian version.

4. Can I serve this as a main dish?
Yes—simply increase the portion size and pair it with grains like rice, couscous, or quinoa to make it a filling main course.

5. How do I make it kid-friendly?
Skip the chili flakes in the dressing and add extra mango for sweetness. Children love the bright colors and fruity flavor.

Conclusion

This Mango and Prawn Salad is a celebration of freshness, flavor, and vibrant colors. It’s quick to prepare, packed with nutrients, and versatile enough to suit a variety of occasions. Whether you’re enjoying it as a light summer meal, a fancy appetizer, or part of a dinner spread, this dish is guaranteed to impress with its balance of sweet, savory, and zesty flavors.

Now it’s your turn—grab some mangoes, prawns, and a handful of greens, and whip up this salad today. Once you try it, you’ll understand why it’s such a favorite for healthy, refreshing meals. Serve it at your next gathering, and you’ll have everyone asking for the recipe.

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