This Thai Prawn Mango Salad is quite literally summer on a plate. Made with really fresh summer ingredients, the result is an incredibly refreshing salad that’s light, herby and crunchy. Once you find out just how yummy this tropical salad is, don’t be surprised if you want to eat it every day!
Come summers, you’ll inevitably find me thinking of new and fun ways to incorporate mangoes in our meals. Whether it’s in the form of dessert, a savoury mango curry or having the fruit as is, I simply can’t get enough!.
Love Mango Recipes? Check out Chicken Mango Salad, Mango Sorbet, Mango Dressing, Mango Cheesecake and Mango Ice Cream
This Thai Prawn Mango Salad has to be one of my favourite mango dishes. Inspired by Thai flavours, this one’s a true tropical delight. Made without mayo or other usual heavy dressings, this one’s light, refreshing and super healthy. If you’re a salad lover, you’ll be licking the bowl clean. And if you aren’t too big on salads, one bite and you’ll be transformed!
- A no-cook salad that is healthy and super delicious
- Requires very little prep and comes together in just 10-15 minutes
- Uses simple ingredients
- The unique combination of mango, herbs and chillies makes it sweet, spicy and really refreshing
- Loaded with veggies for that lovely crunch
- Wholesome and hearty and the addition of rice noodles means this can double as a meal
Ingredients You'll Need
I love that this Thai prawn salad uses just a handful of simple ingredients that are easily available. Here’s what you need to make this recipe:
- Prawns: Large or medium prawns work best with this recipe, but you can use any variety you prefer.
- Mango: I have used 1 ripe and firm Alphonso mango for this salad. You can use any variety that’s easily available to you. Just make sure it’s perfectly ripe (for the sweetness) and firm so that it doesn’t disintegrate when tossed into the salad.
- Veggies: I have used onions, English cucumbers, red bell peppers and iceberg lettuce. Carrots, green beans and cherry tomatoes also work really well in this recipe.
- Vermicelli noodles: Cooked rice vermicelli noodles for an authentic Asian taste.
- Chillies: Finely chopped and added to the dressing for heat and spice. I have used green chillies here but if you get your hands on Thai red chillies, those are the best!
- Coriander and Mint: Both stem and leaves for lots of fresh flavour.
- Thai Salad dressing: Mix fresh white vinegar or lime juice, fish sauce, coconut sugar or jaggery, grated ginger and garlic. Is super light and refreshing; perfect for this summer salad.
How to make Thai Prawn Mango Salad
Here's a quick step by step collage to show you how to make Prawn Mango Salad:
1. Blanch prawns in boiling water with salt. Cook small prawns for 30 secs and large prawns for 1.5-2 minutes. Immediately strain the prawns and run them under cold water. Set aside.
2. Add all the dressing ingredients and mix to combine.
3. Add the veggies and toss it with some of the dressing.
4. Add the blanched prawns and toss!
5. Add the rice vermicelli noodles to a serving plate and drizzle the remaining dressing.
6. Add the rest of the tossed salad onto the noodles and serve!
Richa’s top tips for the perfect Thai Prawn Mango Salad:
- Cook Prawns: An important step to nail this prawn salad recipe lies in cooking the prawns. If you are using large prawns, blanch them in boiling salted water for about 2 minutes. But for smaller varieties, just 30-45 seconds is enough. Avoid over blanching them to keep them plump and juicy.
- How to know when prawns are cooked: When the prawns start to curl and turn slightly pink, remove them from the salt water. This means that they are cooked.
- Use good quality ripe mango for that perfect flavour
- Make sure to cut all the veggies to the same size for a nice and even texture.
The perfect addition to any summer meal, this Thai Prawn Mango Salad is sure to be a hit with anyone who eats it. Be sure to make a large batch of this for all the summer parties you’ll be hosting this season!
Watch the Recipe Video
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Thai Prawn Mango Salad
Ingredients
- 400 Grams Large Prawns shelled and deveined
- 2 Teaspoons Salt divided
- Water for boiling
- 2 Tablespoons Lime Juice or White Vinegar
- 1 ½ Tablespoon Fish Sauce
- 1 ½ Tablespoon Powdered Jaggery sub with Coconut Sugar or Brown Sugar
- 1 Tablespoon Grated Ginger
- 3 Garlic Cloves minced
- 2 Green Chillies, finely Chopped or Thai Red Chillies
- 1 English Cucumber cut into 1 inch wedges
- 1 Onion cut into petals
- 1 Ripe Mango cut into 1 inch cubes
- ½ cup sliced Snacking Peppers or Bell Peppers - red and yellow
- â…“ Cup Chopped Coriander Stem and Leaves
- â…“ Cup Basil Leaves
- â…“ Cup Mint Leaves
- 1 Cup Cooked Rice Vermicelli Noodles
Instructions
- Bring water to a boil in a pot. Add 1 teaspoon salt and the prawns. Cook time will vary based on the size of prawns. Cook small prawns for 30 secs and large prawns for 1.5-2 minutes. The prawns are cooked when they start to curl and turn pinkish. Immediately strain the prawns and run them under cold water. Set aside.
- Combine lime juice, fish sauce, jaggery, ginger, garlic, chillies and a teaspoon of salt in a bowl and whisk to combine. Whisk until the jaggery is fully dissolved and set aside. This can be made ahead and refrigerated.
- Add the blanched prawns, cucumber, onion, mango, and the dressing to a bowl. Retain some of the dressing for the noodles. Toss to combine.
- Add the cooked vermicvermi noodles to a serving plate. Drizzle the remaining dressing and add the tossed salad. Serve immediately or keep refirgerated!
Video
Notes
- Cooking Prawns: An important step to nail this prawn salad recipe lies in cooking the prawns. If you are using large prawns, blanch them in boiling salted water for about 2 minutes. But for smaller varieties, just 30-45 seconds is enough. Avoid over blanching them to keep them plump and juicy.
- How to know when prawns are cooked: When the prawns start to curl and turn slightly pink, remove them from the salt water. This means that they are cooked.
- Use good quality ripe mango for that perfect flavour
- Make sure to cut all the veggies to the same size for a nice and even texture.
- Salad Dressing: Make the dressing ahead and store it in the fridge
- The salad should be made ahead, tossed and refrigerated for 15-20 minutes. It actually tastes better that way because the flavours get a chance to meld together
Anna Dirkze van Schalkwyk says
Great!
Dave the Foodie in Parksville, B.C. Canada says
This looks ... WOW! My mouth is salivating just looking at the photo,Yum. Thanks for posting.