Perfect for a warm summer’s evening – our Prawn & Mango salad has been a hit this season.

Prawn & Mango Salad

 

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 !

Bon Appétit

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. 

Posted in Recipes

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