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Prawn cocktail salad with mango and chilli

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This prawn recipe is filled with fresh and vibrant flavours, with the perfect amount of heat from the chilli. If you love a prawn cocktail, it’s a must-try.

  • Serves6
  • Prep time15 minutes
Prawn cocktail salad with mango and chilli


  • 1 1/2 tbs fish sauce
  • 1 tbs lime juice
  • 1 tbs rice wine vinegar
  • 2 tsp brown sugar
  • 1 red birdseye chilli, seeded, finely chopped
  • 1/2 garlic clove, crushed
  • 2 tsp lemongrass paste
  • 1/2 cup (150g) whole-egg mayonnaise
  • 1kg Coles Australian Cooked Whole Tiger Prawns (from the deli), peeled leaving tails intact, deveined
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 mangoes, stoned, peeled, thinly sliced
  • 1 avocado, stoned, peeled, thinly sliced
  • 120g pkt Coles Australian Butter Leaf
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/4 cup Thai basil or basil leaves
  • 1/2 cup (75g) roasted cashews, coarsely chopped
  • 1 red birdseye chilli, extra, thinly sliced

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

    Combine the fish sauce, lime juice, vinegar, sugar, chopped chilli, garlic and lemongrass paste in a small bowl. Stir in the mayonnaise. Season.
  2. Step 2

    Arrange the prawns, cucumber, mango, avocado, lettuce, coriander, mint and basil on a serving platter. Drizzle with a little dressing. Sprinkle with cashew and sliced chilli. Serve with the remaining dressing.

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