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Prawn and mango rice salad

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • No added sugar
  • Contains wholegrains
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Full of fresh flavours, this prawn and mango rice salad recipe is on the table in 15 minutes.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Prawn and mango rice salad


  • 2 mangoes, stoned, peeled
  • 350g pkt Coles Kitchen Asian Style Salad Kit
  • 750g raw banana prawns, peeled leaving tails intact, deveined
  • 450g pkt microwavable brown rice
  • 2 Lebanese cucumbers, peeled into ribbons

Nutritional information

Per Serve: Energy: 1993kJ/477 Cals (23%), Protein: 27g (54%), Fat: 8g (11%), Sat Fat: 2g (8%), Carb: 72g (23%), Sugar: 27g (30%), Dietary Fibre: 9g (30%), Sodium: 675mg (34%).

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.


  1. Step 1

    Place half the mango and 2 tsp dressing from the salad kit in a food processor and process until smooth. Thinly slice the remaining mango.

  2. Step 2

    Heat a greased non-stick frying over medium-high heat. Add the prawns and cook, turning, for 2-3 mins or until the prawns curl and change colour. Season. Add half the mango mixture and cook, stirring, for 2-3 mins or until caramelised.

  3. Step 3

    Heat rice following packet directions. Combine salad and remaining dressing from the kit in a large bowl. Divide among serving bowls with rice, prawns, mango slices and cucumber. Serve with the remaining mango mixture. 

Recipe tip

Use it up:
Have coriander in the fridge? Use it as a bright garnish for this salad.