Awaken your taste buds with this Prawn and Mango Salsa! The blend of tropical, zesty, and spicy Thai flavours will leave you craving for more
Summer is still in full swing
Following a string of our scorching summer days, I decided it was time for us to visit the beach for a swim. Since my husband, Tomi, works from home on Fridays, I quickly changed our 4-year-old Kai so we could head to Cronulla beach as soon at the clock stuck 5!
Kai’s last beach swimming experience was when he was approximately 2 years old. It was fun, but things turned sour when he started shivering, and his lips turned blue. He also had cuts on his legs from brushing them against rocks. Ever since then, we’ve limited his swimming to pools!
Kai’s progress in his swimming lessons makes us incredibly proud. I recall the early days when he would cause me anxiety with his screaming and wailing before each lesson. Not anymore because little guy wants to go swimming daily! I’m so happy to report that he has such a blast this time at the beach, except he hated the feel of sharp sand pebbles 😁
Last year, I struggled with my time management, but I’m aiming to work on that this year. I originally planned to share this Prawn and Mango Salsa recipe before Christmas, when mangoes were in abundance and in season!
Oh well! If you can find affordable fresh mangoes, you should definitely try this simple but impressive recipe. Packed with succulent prawns and juicy mangoes, this salsa is a delight. I mean, what else could we ask for?
This dish guarantees a burst of vibrant Thai fusion flavours by combining sweet juicy mangoes, succulent prawns, red onions, chillies, fish sauce, brown sugar, lime juice, and coriander. Are you salivating yet?
Prawn and Mango Salsa
What prawns should I use?
If you’re a prawn fanatic, you would know they vary in taste, flavour, and texture.
Sydney, Australia, has an abundance of seafood, including different prawns. Our fishmongers offer freshly cooked prawns in their shells and with various of sizes to choose from. Usually, these prawns are boiled or steamed with salt, which can cause variations in their saltiness.
These prawns are top-notch, but they come with a high price tag and require some preparation. I usually opt for these prawns, but only when I need a small portion.
For convenience and affordability, I used large frozen cooked prawns which were defrosted before using. If you’re planning on using frozen cooked prawns too, make sure they are of good quality and can be eaten safely right after defrosting (with no cooking required).
If using shelled prawns, you would probably need 1 kg / 2.2lb of prawns for this recipe. After removing their heads and shell, you’ll only get around 500gm / 1.1lb of prawn meat.
Get more mango crazy with these recipes:
Ingredients for Prawn and Mango Salsa
Cooked prawns – I used frozen, large cooked prawns which were pre-peeled and cleaned. They were thawed in the fridge and strained before I weighed them. So for this recipe you will need 500gm / 1.1lb of prawn meat. Freshly cooked prawns taste the best if you have the time to peel, devein and clean them.
Mangoes – I peeled and seeded ripe sweet mangoes before weighing them. Since my mango was super large, one was enough for this recipe, but you’ll most likely need 2 medium or regular-sized mangoes.
Fish sauce – My favourite brand is Thai ‘Squid’ fish sauce, but any brand of fish sauce would work. Despite its strong fish odour, fish sauce imparts a distinctive savoury taste to dishes. Fish sauce is typically found in the International section of supermarkets or purchased at an Asian grocer.
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How to make Prawn and Mango Salsa
Step-by-step guide with photos
Remove the skin from the mangoes and cut them into approximately 1cm / 0.4in cubes. Combine the dressing ingredients in a big bowl and whisk until the sugar dissolves. Add in the mangoes, onions, chillies and coriander, then toss together until combined.
Toss the prawns into the salsa, then have a taste and add salt or pepper to your liking if needed. Alternatively, layer the prawns on the plate, then add the salsa on top. Optional – garnish with more coriander and lime wedges.
How to store Prawn and Mango Salsa
Leftovers – Transfer the Prawns and mango into an airtight container and store them in the fridge for up to 1 to 2 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Prawn and Mango Salsa with Thai Flavours
Video
Ingredients
- 500gm / 1.1lb large cooked prawns (weight after peeling and cleaning) (NOTE 1)
- 500gm / 1.1lb mango (weight after peeling with no seed) (NOTE 2)
- ½ (60gm / 2oz) medium red onion, finely chopped
- 2 to 3 small Thai red chillies (adjust to taste)
- ⅓ cup (18gm / 0.6oz) finely chopped coriander / cilantro
- salt and pepper to taste
FOR THE DRESSING
- 1 tbsp (20ml / 0.7 floz) fresh lime juice
- 1 tbsp (20ml / 0.7 floz) fish sauce (NOTE 3)
- 1 tsp (5gm / 0.18oz) packed brown sugar
Instructions
- Remove the skin from the mangoes and cut them into approximately 1cm / 0.4in cubes. Combine the dressing ingredients in a big bowl and whisk until the sugar dissolves. Add in the mangoes, onions, chillies and coriander, then toss together until combined.
- Toss the prawns into the salsa, then have a taste and add salt or pepper to your liking if needed. Alternatively, layer the prawns on the plate, then add the salsa on top. Optional – garnish with more coriander and lime wedges.
