Luke Mangan’s no-cook prawn, mango and avocado salsa is perfect for summer entertaining. It’s a refreshing, delicious and easy way to start your meal.
- Serves4
- Prep time15 minutes, + 5 mins standing time
Ingredients
- 1 avocado, stoned, peeled, coarsely chopped
- 1 mango, stoned, peeled, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 tbs finely grated ginger
- 2 tbs white wine vinegar
- 2 tbs extra virgin olive oil
- 1 lime, juiced
- 1 iceberg lettuce, outer leaves removed, quartered
- White wine vinegar, extra, to drizzle
- Extra virgin olive oil, extra, to drizzle
- 1/3 cup (100g) mayonnaise
- 16 cooked prawns, peeled, deveined
- 1/2 bunch coriander, leaves picked
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the avocado, mango, garlic, ginger, vinegar and oil in a large bowl. Season with salt and pepper. Add the lime juice and gently stir to combine. Set aside for 5 mins to develop the flavours.Step 2
Meanwhile, divide the lettuce among serving plates. Drizzle with the extra vinegar and extra oil. Season with salt. Drizzle with mayonnaise.Step 3
Divide the prawns among serving plates and top with the avocado mixture. Sprinkle with coriander to serve.
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Luke Mangan's cold prawn, mango and avocado salsa
- Serves4
- Prep time15 minutes, + 5 mins standing time
Ingredients
- 1 avocado, stoned, peeled, coarsely chopped
- 1 mango, stoned, peeled, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 tbs finely grated ginger
- 2 tbs white wine vinegar
- 2 tbs extra virgin olive oil
- 1 lime, juiced
- 1 iceberg lettuce, outer leaves removed, quartered
- White wine vinegar, extra, to drizzle
- Extra virgin olive oil, extra, to drizzle
- 1/3 cup (100g) mayonnaise
- 16 cooked prawns, peeled, deveined
- 1/2 bunch coriander, leaves picked
Description
Luke Mangan’s no-cook prawn, mango and avocado salsa is perfect for summer entertaining. It’s a refreshing, delicious and easy way to start your meal.
Method
Step 1
Place the avocado, mango, garlic, ginger, vinegar and oil in a large bowl. Season with salt and pepper. Add the lime juice and gently stir to combine. Set aside for 5 mins to develop the flavours.Step 2
Meanwhile, divide the lettuce among serving plates. Drizzle with the extra vinegar and extra oil. Season with salt. Drizzle with mayonnaise.Step 3
Divide the prawns among serving plates and top with the avocado mixture. Sprinkle with coriander to serve.