Perfect for a warm summer’s evening – our Prawn & Mango salad has been a hit this season.
Ingredients (serves 4-6)
- 2 large, ripe, mangos
- 2 large juicy limes
- Large pack of cooked prawns (about 500 grams)
- 12 cherry tomatoes
- 4 endives
- Bunch of coriander & chives
- 2 pots of natural yoghurt
Shell the prawns; reserve six for decoration and cut the rest into bite size pieces. Pop in an airtight container and refrigerate.
Peel and then dice (to a similar size to the prawns) both mangos; place the diced mango into a large bowl; zest the limes over the mango with a fine grater and then squeeze over the juice of both, stir well. Finely chop the coriander (you need two tablespoons).
Add the prawns, coriander and stir; finally add in the natural yoghurt. Stir again, cover the bowl with clingfilm and place back in the fridge until needed.
To serve; halve the cherry tomatoes and place 4 halves on the rim of each bowl; prepare your endives and place four evenly sized leaves in each bowl. Give your mango & prawn mixture a good stir and placed a few spoonfuls into the centre of the bowl); place one prawn on top & sprinkle with a few chopped chives…. et voila !
NB – also makes a nice buffet dish; use a larger serving bowl and place the mango & prawn mixture in first, decorate around the edges with the endive leaves (you don’t need the cherry toms) and sprinkle over with chopped chives.