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Lisa's prawn and mango salad with coconut-lime dressing

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The warmer months are here and that means it’s mango salad time! This one comes together with a tropical dressing and juicy prawns for a festive touch. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Serves4, as a side
  • Prep time20 minutes
Lisa's prawn and mango salad with coconut-lime dressing


  • 750g Coles Thawed Australian Cooked Black Tiger Prawns (from the deli), peeled leaving tails intact, deveined
  • 2 ripe mangoes, stoned, peeled, sliced
  • 120g pkt Coles Australian Four Leaf Salad
  • 1/2 cup (125ml) coconut milk
  • 1/4 cup (60ml) lime juice
  • 1 tbs fish sauce
  • 1 tbs brown sugar
  • 2 tbs peanut oil or vegetable oil
  • 2 tsp chopped chives
  • 1 tbs chopped coriander
  • Lime wedges, to serve

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  1. Step 1

    Arrange the prawns, mango and salad leaves on a serving platter.

  2. Step 2

    Whisk the coconut milk, lime juice, fish sauce, sugar and oil in a small bowl. Drizzle a little over the prawn mixture. Sprinkle the salad with chives and coriander. Serve with the lime wedges and remaining dressing.

Lisa Fudge

Christmas is all about enjoying family and food for Lisa. “It’s the best day for me – having the people I love most around and seeing their faces as each dish is presented,” she says. When it comes to what’s on the menu, the passionate home cook has perfected her repertoire, using appliances such as her slow cooker and air fryer. Some years, Lisa caters for 25-plus guests, so she’ll make big batches of her salads, cook an extra turkey breast and make a glazed ham – try Lisa’s best-ever ham glaze recipe for yourself. Lisa’s Christmas menu also features prawn and mango salad, tortellini salad, air fryer crispy skin pork belly and slow cooker turkey breast. The most anticipated dish? Her spekkoek (Indonesian spiced layer cake). “This special layer cake is Christmas to our family,” says Lisa. “I bake up to 30 each year to give to friends and family.”

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