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Prawns with mango relish

  • Makes 24
Prawns with mango relish


  • 24 mangetout
  • 24 cooked whole prawns
  • juice of one lemon
  • pinch of salt and white pepper

Mango dip

  • 2 ripe mangoes (or one 425 gram can mango slices)
  • ΒΌ cup light olive oil
  • 2 tablespoons lemon juice
  • dash prepared mustard to season
  • 1 tablespoon each chopped fresh mint and lemon thyme


  1. Trim the mangetout and blanch it in boiling salted water for 2 minutes. Refresh in cold water and dry well on absorbent paper.
  2. Toss the prawns in the lemon juice with a seasoning of salt and pepper. Refrigerate for up to 1 hour.
  3. Wrap the prawns in mangetout and skewer with a bamboo stick to secure. Serve with the mango dip.

Mango dip

  1. Cut the mango lengthwise down each side of the mango stone. Peel and place the flesh into a food processor with the oil, lemon juice and a seasoning of salt, pepper and mustard. Process until smooth. Add the herbs and process to combine.

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