Thai Prawn Mango Salad My Food Story

on Apr 21, 2022, Updated Apr 04, 2024 This Thai Prawn Mango Salad has to be one of my favourite mango dishes ever. 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! Love Mango Recipes? Check out Chicken Mango Salad, Mango Sorbet, Mango Dressing, Mango Cheesecake and Mango Ice Cream

Reasons You’ll Want To Try This Salad ASAP

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.

Frozen prawns are tricky defrost, especially if you’re a beginner. Make sure to check out my article on how to defrost prawns safely for 4 different methods of defrosting prawns.

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:

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.
Add all the dressing ingredients and mix to combine.
Add the veggies and toss it with some of the dressing.
Add the blanched prawns and toss!
Add the rice vermicelli noodles to a serving plate and drizzle the remaining dressing.
Add the rest of the tossed salad onto the noodles and serve!

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!