A dinner-done-right prawn and mango salad that works as a main, side, work lunch or shareable platter. Fast, fresh and full of flavour.
Living in Australia means when the heat hits, we crave dinners that are fast, fresh and full of flavour and even better when they pull double duty as a lunch for the next day. This Prawn and Mango Salad ticks every box: juicy prawns, sweet mango, a hit of lemon and chilli, and that fresh-from-the-garden flavour that just works.
It’s officially a new family favourite. I love using mangoes while they’re in season and chillies straight from the garden, and adjust the heat to your taste. I usually double the prawns for a crowd and add a little extra chilli… because why not?
This salad is also an entertainer’s dream. Throw it onto a big platter and it’s instant WOW. Recently I toasted wonton wrappers in upside-down cupcake tins to make little crunchy cups. They made the perfect entrée-size bowls. Impressive, delicious, and surprisingly easy.
And a little real-life tip: I always buy frozen prawns when they’re on sale and keep them in the freezer. Quick dinners, zero stress.
Enjoy this hard-working salad. It could be a side, should be a main, and is absolutely made for sharing.
👉 Dinner first. Let it do the heavy lifting.
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.
Private Notes
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