Shrimp Mango Salad

Ingredients

• 750 g (1½ lb)cooked, peeled and deveined prawns, tails left on
• 1mango, cut into cubes or strips
• 1avocado, sliced or cubed
• 300 g (10 oz)leafy salad mix
• 2spring onions, thinly sliced diagonally
• 8 g (½ cup)chopped coriander
• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)sweet chilli sauce
• Juice of ½ lime, plus a little extra for the dressinglime

Instructions

1. 1

   Prepare the prawns

   Peel and devein the prawns, leaving the tails on if you like.

2. 2

   Mix the dressing

   Stir the mayonnaise, sweet chilli sauce and lime juice together, then set the dressing aside.

3. 3

   Arrange the greens

   Spread the leafy salad mix in a large bowl or divide it between individual serving plates.

4. 4

   Layer the salad

   Add the avocado, spring onions and mango, then arrange the prawns on top.

5. 5

   Add the dressing

   Drizzle the creamy sweet chilli dressing over the salad.

What is prawn mango salad?

Prawn mango salad is a fresh Australian-style combination of seafood and ripe tropical fruit, often served as a light meal or a shared side. This version pairs prawns and mango with avocado and leafy salad, then brings everything together with a creamy sweet chilli dressing.

The contrast is what makes it work: juicy fruit and tender prawns meet soft avocado, crisp greens and a tangy, gently sweet dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 46g protein, 25g carbs, 28g fat.

The prawns provide most of the protein, while the mango and sweet chilli sauce contribute much of the carbohydrate. Mayonnaise and avocado supply most of the fat; serve a generous amount of leafy greens alongside, or add wholegrain bread to make the meal more substantial.

Choose the key ingredients

Prawns: Use cooked, peeled and deveined prawns for a quick assembly. If they are frozen, thaw them safely and pat them dry before adding them to the salad.

Mango and avocado: Choose a mango that yields slightly when pressed and an avocado that is ripe but still holds its shape when cut.

Greens: A leafy salad mix gives the bowl freshness and a variety of textures. Dry the leaves well so the dressing clings rather than becoming watery.

Get the dressing balanced

Dressing: Stir the mayonnaise, sweet chilli sauce and lime juice until smooth. Taste it before serving; a little extra lime can lift the sweetness, while more sweet chilli makes it sweeter and spicier.

Layer for the best texture

Base: Start with the leafy salad so it supports the other ingredients without being crushed.

Topping: Arrange the avocado, spring onions and mango over the leaves, then place the prawns on top. Adding the dressing just before serving helps keep the greens fresh and the fruit distinct.

Serve it freshly assembled

Timing: The recipe takes about 15 minutes, with most of that time spent preparing the fruit and arranging the salad. Since the prawns are already cooked, there is no cooking stage.

Serving: This salad works as a lunch or dinner on its own, or as a side alongside grilled fish, chicken or crusty bread.

Keep the avocado looking fresh

Avocado: Cut it shortly before serving to reduce browning. A little lime juice can help keep its surface bright, and the citrus also suits the sweet chilli dressing.

Recipe notes & tips

• Pat the prawns dry before arranging them so they do not water down the salad.
• Cut the mango and avocado into similar-sized pieces for easier serving.
• Slice the spring onions thinly so their flavour is spread throughout the salad.
• Mix the dressing until smooth before drizzling it over the ingredients.
• Dress the salad just before serving to keep the leaves crisp.

Variations

• Add cucumber: Include thin slices for extra crunch and freshness.
• Make it spicier: Stir a little extra sweet chilli sauce into the dressing.
• Use lemon: Swap the lime juice for lemon juice for a different citrus note.
• Add toasted coconut: Scatter a small amount over the top for a crisp, fragrant finish.
• Make it dairy-free: Choose a suitable dairy-free mayonnaise.

Common mistakes to avoid

• Wet prawns: Pat them dry before adding so excess moisture does not dilute the dressing.
• Overripe avocado: Use fruit that is soft but still holds its shape when sliced.
• Dressing too early: Add it just before serving to prevent the leaves from wilting.
• Unbalanced dressing: Taste before serving and adjust with a little more lime if it is too sweet.
• Rough mixing: Layer the ingredients gently so the avocado and mango keep their shape.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and eat within 1 day. The avocado may brown and the leaves may soften, so this salad is best freshly assembled; do not reheat it.

Frequently asked questions