Here’s a refreshing light lunch making the most of the mango season.
Serves 4
3 large mangoes
3 Lebanese cucumbers
1kg medium cooked prawns, peeled, deveined (approx 8 per person)
1 cup Vietnamese mint leaves
1 cup coriander sprigs
1 long red chilli, deseeded, cut into thin strips
1 tbsp toasted sesame seeds
2 large limes, cheeks removed
Cut cheeks from mangoes. Using a large spoon, scoop out flesh and thinly slice. Place into a large bowl.
Using a vegetable peeler, run the length of cucumbers, forming ribbons. Add to mango with prawns, mint, coriander and chilli. Toss until well combined.
Spoon salad onto serving plates. Sprinkle with sesame seeds. Serve salad with lime cheeks.
