Prawn and Mango Salsa with Thai Flavours
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
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
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.
Nutrition
Serving: 1 ServingCalories: 149kcalCarbohydrates: 17gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 105mgSodium: 739mgPotassium: 327mgFiber: 2gSugar: 14gVitamin A: 1399IUVitamin C: 54mgCalcium: 63mgIron: 1mg