Name: Prawn, Coconut and Mango Salad
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3 medium ripe mangoes; 300g snow peas, trimmed, thinly shredded lengthways; 1½ cups coconut flakes, lightly toasted; ½ small red onion, thinly sliced; 1 cup chopped fresh coriander; 1 cup chopped fresh mint; 32 cooked tiger prawns (about 1.2kg) peeled and deveined, leaving tails intact; DRESSING; ½ cup coconut milk; ¼ cup lime juice; 2 tablespoons fish sauce; 2 teaspoons chilli sauce; 2 teaspoons brown sugar; 1 teaspoon finely grated fresh ginger

Prawn, Coconut and Mango Salad

This salad will go down a treat on Christmas Day - and it's SO easy!

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With the tropical flavours of prawn, coconut and mango, you just can’t get more Aussie than this amazing salad. Perfect for Christmas – and all summer long!

Ingredients

3 medium ripe mangoes

300g snow peas, trimmed, thinly shredded lengthways

1½ cups coconut flakes, lightly toasted

½ small red onion, thinly sliced

1 cup chopped fresh coriander

1 cup chopped fresh mint

32 cooked tiger prawns (about 1.2kg) peeled and deveined, leaving tails intact

DRESSING

½ cup coconut milk

¼ cup lime juice

2 tablespoons fish sauce

2 teaspoons chilli sauce

2 teaspoons brown sugar

1 teaspoon finely grated fresh ginger

Method

To make dressing, combine all ingredients in jug. Whisk well.

Using a sharp knife, slice cheeks off mangoes close to the stone. Using a large spoon, scoop out the flesh close to the skin of each cheek. Thinly slice.

To serve, place mangoes, snow peas, coconut, onion, coriander, mint and prawns in a large serving bowl. Toss to combine. Drizzle with dressing.

Kim Meredith