To celebrate Healthy Weight Week, the DAA have released a bunch of healthy meal tips, including this recipe for prawn & mango salad!

Serves 4

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Prawn and mango salad

  • 24 large peeled and deveined prawns
  • 1 tablespoon canola oil
  • 2 Lebanese cucumbers, deseeded and diced
  • 2 punnets cherry tomatoes, halved
  • 1 mango, flesh removed and diced
  • 1 shallot, finely sliced
  • Small handful fresh mint leaves, torn
  • Small handful coriander leaves, torn

Nahm jim

  • 1½ tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of two limes
  • 1 garlic clove, finely grated
  • 1 long green chilli, deseeded and finely sliced
  • Small handful coriander roots, stems and leaves,
  • roughly chopped


  1. To make the nahm jim, stir fish sauce, brown sugar and lime juice together until sugar dissolves. Stir through garlic, chilli and coriander.
  2. Pour half of the nahm jim onto the prawns and stir to briefly marinate the prawns. Reserve remaining nahm jim for serving.
  3. Combine cucumbers, cherry tomatoes, mango, shallot, mint and coriander in a large bowl.
  4. Heat the oil in a frying pan over high heat. Add the prawns, and cook for 30–60 seconds each side or until golden brown and just cooked through.
  5. Divide salad between serving plates and top with prawns. Spoon remaining nahm jim over the top.