Some recipes earn their place on repeat — not because they’re complicated, but because they work harder than most. This prawn and mango salsa salad is one of those dinner-done-right staples I come back to again and again.
It’s fast to put together, big on flavour, and endlessly flexible. A side. A main. A work lunch. A generous platter for sharing. It’s the kind of recipe that shows up when you need it — and still delivers the next day as leftovers.
That’s what Homegrown & Hosted cooking is all about: meals that feel thoughtful, generous and practical, without unnecessary fuss.
Why this salad is always on repeat
This salad hits the sweet spot between fresh and satisfying. Juicy prawns, sweet mango, a little chilli heat and bright citrus come together in minutes — yet the result feels special enough for guests.
It’s also my double-up recipe when we’re entertaining. I simply increase the prawns, add a little extra chilli for those who like heat, and serve everything piled high on a platter. It’s colourful, confident and always the first thing to disappear.
A freezer staple that makes entertaining easy
I always keep a bag of frozen jumbo prawns in the freezer — especially when they’re on sale. It’s one of those small habits that makes weeknight dinners and last-minute entertaining feel effortless.
Knowing I’ve got prawns ready to go means this salad is never far away. Quick to defrost, quick to cook, and endlessly useful whether you’re feeding the family or a table full of guests.
Built for sharing — and even better the next day
This is a salad that shines when served generously. Think big platter, relaxed help-yourself vibes, and plenty of colour. It looks impressive without trying too hard — the kind of dish that feels right at home on any table.
And the leftovers? Just as good, if not better. The flavours settle, the prawns stay juicy, and suddenly you’ve got a work lunch that feels like a treat rather than an afterthought.
A hard-working salad you’ll make again and again
This prawn and mango salsa salad is proof that dinner doesn’t need to be complicated to be memorable. It’s fresh, flexible and built to work harder — a recipe that earns its place in your regular rotation.
A salad that could be a side, should be a main, and is absolutely made for sharing.
Dinner done right.
Prawn Salad with Mango Salsa and Herb Dressing
Ingredients
- 500 g prawn (raw, peeled and deveined. Thawed if frozen.)
- 1 tbsp olive oil extra virgin
- 2 small garlic clove (finely grated or chopped)
- 1 cup pearl couscous (Israeli couscous or large pearl works geat!)
- 1½ cup vegetable or chicken stock
- 2 ripe mangoes (peeled and sliced or chopped)
- 120 g mixed salad leaves (rocket, cos, baby spinach)
- 1 small red onion (finely sliced)
- 1 Lebanese cucumber (thinly sliced)
- 2 cup Bean Sprouts *optional
- 1 avocado sliced (optional)
- Fresh coriander leaves to garnish
- ½ cup Greek yoghurt
- 2 tbsp finely chopped fresh herbs (coriander, parsley, chives or spring onion)
- Zest and juice of 1 lemon (or 2 lime)
- 1 tsp honey
- 2 Fresh Chillies *optional to taste red or green
- Salt and cracked black pepper to taste
Equipment
- 1 Large pot (for prawns)
- 1 Medium saucepan (for couscous)
- 1 Colander
- 2 Mixing bowls (1 large, 1 small)
- 1 Sharp knife
- 1 Chopping board
- 1 Citrus juicer
- 1 Whisk
- Measuring cups and spoons
- Serving platter or salad bowl
Method
- Bring stock to the boil.
- Add pearl couscous and simmer for 8–10 minutes until tender.
- To avoid cous-cous clumping (eek!) simply drain, rinse with cool water, cool on a plate, flatten out and spray with olive oil and fluff with fork.
- Heat pan with tbsp oil.
- Cook thawed or fresh prawns (shell off no heads) in batches in pan oil, small amount of garlic (teaspoon) and salt /pepper to taste.
- Whisk yoghurt, lime zest and juice, olive oil and honey.
- Stir in garlic and chopped fresh herbs (coriander, parsley, chives).
- Season with salt and pepper andadjust to taste.
- Combine couscous, salad leaves and cucumber in a large bowl.
- Add mango, red onion, prawns and avocado.
- Drizzle with dressing just before you serve.
- Garnish with fresh coriander and chilli (to taste)
Nutrition
Notes
This is a Double-Duty Recipe to take you from Dinner to Lunch to Entertaining!
Check out how to use this recipe 4 ways! Double the batch for work-ready lunches or shareable platter ideas. This recipe is great using the standard 500g frozen pack of prawns – but TBH I usually double the prawns as my family LOVES them!Oven-Baked Wonton Cups (Appetiser)
Lightly spray wonton wrappers with olive oil and press into mini muffin tins. Bake at 180°C for 6–8 minutes until golden and crisp. Allow to cool. Spoon the prawn, mango and pearl couscous salad into cups just before serving. Finish with a drizzle of dressing, a coriander leaf and optional chilli slices.Shareable Platter Style
Spread pearl couscous over a large serving platter as the base. Arrange prawns, mango slices, avocado and cucumber in sections or loose layers. Serve dressing in a small jug on the side. Garnish generously with herbs, lime wedges and toasted coconut or crushed peanuts for texture. Elegant Individual ServesServe the salad layered in small glass bowls or jars for a refined look. Keep dressing separate until serving for a fresh, clean presentation.
Double-Duty Recipe: Entertaining & Work Lunches
This recipe is ideal for both entertaining and meal prep. For Entertaining:
– Assemble just before serving for best texture and colour.
– Keep dressing separate and drizzle at the table.
– Garnish generously for visual impact. For Work Lunches:
– Portion couscous, prawns and vegetables into airtight containers.
– Store dressing separately and add just before eating.
– Holds well for up to 2 days refrigerated.
– Add leafy greens on the day to keep them crisp.