Prawn and Mango Salad Recipe
Mango is rich in tartaric acid, malic acid and traces of citric acid that primarily help in maintaining the alkali reserve of the body. Compared to other tropical fruits, mangoes provide the highest amount of total dietary fiber, which can reduce the chance of gastrointestinal disorders.
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
For Salad
  • 2Large Mangoes
  • 250g PrawnsPeeled & Cooked
  • Mixed Leavesto serve
For Dressing
  • Juice from Mangoes
  • 6tbsp Low-fat Yogurt
  • 1tbsp Lemon Juice
  • Salt & Pepperto taste
  1. Cutting close to the stone, cut a large slice from each side of the mango. Without breaking the skin, cut the flesh in the segments into small squares. Push the skin inside out exposing the cubes and cut away from the skin. Use a sharp knife to peel the remaining centre section and cut the flesh away from the stone into cubes.
  2. Reserve all mango juices in a bowl. Put the mango flesh into a larger bowl.
  3. Add prawns to the mango flesh.
  4. To the juice, add the yogurt, lemon juice, salt and pepper and mix well together.
  5. Arrange salad leaves on a serving dish. Place the prawn and mango mix on top. Drizzle with the dressing.
  6. Serve immediately.