Cook/ Easy Weeknight

Spicy Mango Salsa with Pan Fried King Prawns

January 26, 2016 (Last Updated: July 7, 2019)

Last Updated on by

This bright and colourful mango salsa is so easy to put together as a really fresh light lunch or a starter.  The heat from the chilli is perfectly off set with the sweetness of the mango and the juicy prawns top it all off. The husband ‘hates tropical fruits’ but he was won over by this (pineapple next for you JD!)

It takes 15mins to put together, so it’s perfect for lazy summer days. One word of warning though, do your chopping before you have a drink or you may slice half your thumb nail off….either that or just keep that thumb tucked in!  Poor knife skills!

mango salsa with prawns on top served on a white plate

Use the freshest ingredients you can lay your mittens on for maximum flavour and don’t scrimp on the prawns (you can of course use shrimp as a substitute).  If you have left over mango salsa it keeps in the fridge for 2-3 days.

Be sure to check out these other salad recipes!

Grilled Lemon and Herb Chicken Salad

Winter Brown Rice Salad with Feta and Cranberries

Halloumi Fries on Strawberry & Rocket Salad

Giant Couscous Salad with Feta, Squash & Lamb

I love hearing from you!! If you have tried this yummy mango salsa with prawn recipe, be sure to scroll down, give it a star rating and let me know what you thought!

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Pan fried prawns on a spicy mango salsa served in a large white bowl

Spicy Mango Salsa with Pan Fried King Prawns

Pan fried King Prawns on a spicy mango salsa
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 182kcal

Ingredients

  • 1 ripe mango
  • 1 red bell pepper
  • 1 red onion
  • 1 red chilli use half if you don't like heat
  • 3 tbsp olive oil
  • 4 tbsp fresh parsley
  • Juice of 1 lime
  • Salt & pepper
  • 5.3 ounces fresh king prawns or shrimp peeled and de-veined (150g)

Instructions

  • finely dice the mango, pepper, onion and chilli and add to a large bowl. Add in the olive oil, parsley, lime juice, 1/2 tsp of salt and a good sprinkle of cracked black pepper.  Mix well and leave to one side.
  • Pop the prawns in a small bowl and add 2tbsp of olive oil and a couple of good pinches of salt an pepper.  Mix.
  • Put a large frying pan on a med-high heat.  Once up to a good temp add in the prawns. Cook for around 4-5 mins, occasionally stirring until they are pink.
  • Place a few spoons of salsa in the middle of a plate and lay a few prawns on top.

Notes

Serves 4 as an appetiser, or two as a main course.
Nutritional values are based on one of four servings.

Nutrition

Calories: 182kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 305mg | Potassium: 260mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1805IU | Vitamin C: 79mg | Calcium: 71mg | Iron: 1.5mg
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9 Comments

  • Reply
    whittypaleo
    March 31, 2016 at 11:06 pm

    Seriously drooling over this – my favourite things are prawns and mangos! The combination is so delightful!

    • Reply
      bdaunter@hotmail.co.uk
      April 1, 2016 at 4:07 am

      Mango and prawn are such a great combo! This dish is so quick to rustle up too. Thanks for visiting!

  • Reply
    Mark, CompassandFork
    January 27, 2016 at 9:22 am

    Mango in combination with some spicy heat is just a perfect combination. A great way to enjoy prawns.

  • Reply
    Kathy Hester
    January 26, 2016 at 9:15 pm

    That mango salsa would be great on everything! Yum!

  • Reply
    Kelly Page (@TastingPage)
    January 26, 2016 at 8:19 pm

    I love the heat with the sweetness. Looks like my kind of dish!

  • Reply
    AiPing | Curious Nut
    January 26, 2016 at 7:59 pm

    Great appetizing salsa. Yum!

  • Reply
    Mahy
    January 26, 2016 at 7:24 pm

    That would be my go to every day dinner! Looks fabulous

  • Reply
    Linda
    January 26, 2016 at 7:00 pm

    Psychic vibes are working again. We’re having mango tonight too (but without the prawns!)

  • Leave a Reply