Prawn, melon and mango salad

Prawn, melon and mango salad


31 people made this

About this recipe: A very pretty salad, this combines tiger prawns with colourful, juicy fruits tossed in a light dressing flavoured with honey and fresh mint. It makes a lovely light summer meal, served with bread or rolls.

Azmina Govindji

Serves: 4 

  • 400 g (14 oz) cooked peeled tiger prawns
  • 1 mango, about 600 g (1 lb 5 oz)
  • ¼ honeydew or ½ Charentais melon, about 340 g (12 oz), cubed
  • 8 cherry tomatoes, halved
  • 100 g (3½ oz) rocket leaves
  • ¼ cucumber, sliced
  • salt and pepper
  • fresh mint leaves to garnish
  • Mint and honey dressing
  • 2 tbsp extra virgin olive oil
  • juice of 1 lemon
  • 1 tbsp clear honey
  • 2 tbsp chopped fresh mint

Prep:50min  ›  Ready in:50min 

  1. Whisk together all the ingredients for the dressing in a large bowl and season with salt and pepper to taste. Add the prawns to the dressing, cover and leave to marinate in the fridge for 30 minutes to 1 hour.
  2. Halve the mango lengthways, cutting down round each side of the stone. Cut the flesh on each half in a criss-cross fashion to make cubes, then cut the cubes away from the skin.
  3. Remove the prawns from the fridge. Add the mango, melon and tomatoes and gently stir together. Arrange the rocket leaves and cucumber slices around the edge of a shallow serving dish, and spoon the prawn salad into the centre. Garnish with sprigs of mint and serve.

Some more ideas

Use mixed seafood instead of the prawns. Another idea is crabsticks, cut in half. * To add a slightly spicy note to the salad, mix 15 g (½ oz) fresh root ginger, cut into very fine strips, into the dressing. * Other fruits can be used in place of the melon and mango. Good combinations include chopped nectarine and halved, seedless white grapes or sliced kiwi fruit with cubes of fresh pineapple. * For an attractive presentation, serve the salad in halved Charentais melon shells.

Plus points

Fresh mangoes are an excellent source of the important antioxidant beta-carotene, which the body can convert to vitamin A. The amount of beta-carotene on offer varies according to the ripeness of the fruit – levels can range from 300 to 3000 mcg per 100 g (3½ oz) raw mango flesh. * Melons have an exceptionally high water content, averaging at least 90 per cent, which makes them very refreshing. The varieties with orange flesh, like Charentais, contain beta-carotene. * Although prawns contain cholesterol, this generally has very little effect on your blood cholesterol levels.

Each serving provides

Excellent source of niacin, vitamin B1, vitamin B12, vitamin C. Good source of copper, iron, selenium, vitamin A, zinc. Useful source of potassium, vitamin E.

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Reviews (2)


- Rated on - 03 Apr 2016


I have just made this for lunch but I used the nectarine and grape option. Very good. I did find the rocket a bit overpowering though and mixed it with a little salad leaves. - 13 Aug 2008

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