Prawn and mango salad

Cover all flavour bases with sweet mango, juicy prawns and a kick of heat from chilli and mustard. A vibrant feast for the eyes and the tastebuds.

  • 15 mins preparation
  • Serves 4
  • Print
Prawn and mango salad
It wouldn't be an Aussie Christmas without prawns on the menu. We have plenty of prawn salads and other Christmas salads.


  • 750 gram cooked large king prawns, peeled, deveined, tails intact
  • 6 green onions (green shallots), white parts cut into long, thin strips
  • 2 egg yolks
  • 2 tablespoon lime juice
  • 1 tablespoon dijon mustard
  • pinch salt
  • black pepper
  • 1/2 cup (125ml) peanut oil
  • 1/4 cup (60ml) sweet chilli sauce
  • 150 gram mixed baby salad leaves
  • 3 large ripe mangoes (1.8kg), peeled, sliced
  • 1/4 cup 1/4 cup lightly packed fresh coriander leaves


  • 1
    Place strips of onion in a bowl of ice cold water.
  • 2
    In a medium bowl, place egg yolks, juice, mustard, salt and pepper. Using a whisk or electric hand beaters, beat until well combined. Begin to add oil, a few drops at a time, until it is well incorporated and the mayonnaise starts to thicken. Then, add oil in a thin stream, whisking constantly. Stir in sweet chilli sauce; season to taste.
  • 3
    Arrange salad leaves, mango and prawns on a serving platter. Drizzle with the sweet chilli mayonnaise, mostly on the prawns, then top with drained onion and coriander leaves.

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