Mango, Cucumber and Prawn Salad

By Dixie Elliott

Mango, Cucumber and Prawn Salad
Here's a refreshing light lunch making the most of the mango season.

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.

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