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Prawn and mango salad recipe

Prawn and mango salad recipe

38 ratings

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  • Serves 4
  • 15 mins to prepare
  • 210 calories / serving


  • 175g (6oz) sugarsnap peas, shredded
  • 25ml olive oil
  • 3 spring onions, peeled and sliced
  • 1 mango, de-stoned, peeled and cut into bite-size chunks
  • 300g (10 oz) king prawns
  • 1tbsp freshly chopped coriander
  • ½ red chilli, deseeded and thinly sliced
  • zest and juice of 1 lime
  • 1tbsp olive oil
  • ½ small pak choi, shredded
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    7g 8%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 11.4g Protein 19.3g Fibre 4.1g


  1. Place the sugar snap peas, spring onionsmango, prawns, coriander, chilli and lime zest in a bowl. Pour over the lime juice and olive oil and toss gently. Divide the shredded pak choi between four plates and spoon over the prawn and mango salad.

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