Try this Mango Salad with Prawn and Fennel this Summer!  There’s nothing nicer than a Mango Salad – fresh, juicy Australian Mangoes served with ingredients that match perfectly.

Who doesn’t love a Mango?

We think Aussie Mangoes mean summer, the feeling of sunshine and the spray from the garden hose on your skin, kids laughing, the smell of barbeques, long light evenings serenaded by kookaburras and cicadas. The first bite of a mango that sends it’s sweet, sticky juice running down your face. Mmmmm!

We all know that Mango Salad with Prawns has been around for years but we’re loving the fresh and crunchy additions of fennel and the baby radishes in this recipe.  A modern twist on an old favourite.

If you’re planning your Summer Entertaining Menus, now’s the time to add in a Mango Salad or Two.

There are so many beautiful types of Australian Mangoes – we’re always spoilt for choice.  For any Mango Salad, we’d recommend a nice firm flesh Mango – like the Calypso Mango or the Kensington Pride Mango.

Wondering whether a Mango is ripe enough for your Mango Salad? Here’s a few tips from Australian Mangoes:

  • Don’t focus on colour. It is not the best indicator of ripeness.
  • Squeeze the mango gently. A ripe mango will give slightly.
  • Use your experience with produce such as peaches or avocados, which also become softer as they ripen.
  • Ripe mangoes will sometimes have a fruity aroma at their stem ends.
  • The pink blush and red colour that appears on some varieties is not an indicator of ripeness.
  • Always judge by feel.

If you’re a fan of mangoes, here’s a few more recipes you might like to try:

 

 


Ingredients (serves 6)

  • 3 Mangoes
  • 1 Lemon, juiced
  • 2 Medium fennel bulbs, trimmed
  • 200ml Crème Fraîche
  • 1/4 Cup Mint leaves, shredded
  • 100g Baby rocket
  • 4 Green shallots, thinly sliced
  • 3 Lebanese cucumbers, peeled into ribbons
  • 1 Bunch radish, washed, thinly sliced
  • 1kg Cooked medium prawns, peeled, deveined
  • 1/4 Cup Pistachio kernels, toasted, chopped
  • To Serve Extra virgin olive oil
  • To Serve Lemon wedges

Method

  1. Use a mandolin to thinly slice the fennel into a large bowl. Pour over the lemon juice, season with salt and pepper. Stir to coat. Cover and refrigerate for 30 minutes. Combine the crème fraiche and mint, season. Cover and refrigerate until ready to serve.
  2. Remove the cheeks from the mango. Carefully scoop out the flesh. Thinly slice. Drain the fennel.
  3. Combine the rocket, shallots, fennel, cucumber, radish, prawns and mango in a large bowl. Sprinkle with pistachio and drizzle with olive oil. Serve with mint crème fraiche and lemon wedges.

  • I made it yesterday with smoked salmon instead of prawns, and without the radish. It’s delicious!!

    Reply

  • I wish I loved prawns!!! Looks yum

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  • Looks beautiful minus the prawns for me

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  • Sounds like something I can tweak for the dietary constraints of my household – thanks for sharing as I love mango.

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  • Oooh look so fresh and yum

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  • This seems a great one for Christmas or a party meal. Love the idea of these together.

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  • Yum, I can’t wait to try this one!

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  • This looks so good for summer time
    Healthy and also looks very tasty

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  • Wow this would be perfect for my Christmas lunch that I’m hosting. Thanks for the recipe, can’t wait to make as it seems so easy.

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  • It looks beautiful. I would take the prawn saway and add maybe chicken or salmon, but that’s just because I don’t like prawns. :-)

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  • This looks absolutely amazing.
    I am a dud in the kitchen but cant wait to give this a go!

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  • Have never tried fennel. Will have to give it a chance I think

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  • Great tips on figuring out the ripeness

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  • omg! sounds delicious! I love the bright, sweetness of fruit in salads! need to give this a go!

    Reply

  • oooo this is different and new ..love it.

    Reply

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