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Chunks of ripe mango, smooth avocado, and juicy prawns come together in this showstopper of a salad. It looks as gorgeous as it tastes! You get sweet, succulent prawns, pops of tropical mango, creamy bites of avocado, and a punchy, tangy dressing to tie it all up. Throw in some fresh herbs and a handful of crunchy peanuts, and suddenly, it’s next-level—like sunshine in a bowl, honestly.
This dish first happened during a blazing hot summer when there was no way I was going near the oven. When I finally served it to my friends, everyone got quiet—then the compliments just rolled in. Even my neighbor, who claims he doesn’t like seafood, went back for more and asked how to make it. The sweet mango brings out the best in the prawns, and the zippy dressing just makes it all pop. Now it’s my go-to for summer parties—not too complicated but fancy enough for a big night.
Colorful Fresh Ingredients
- Prawns: Juicy, tender little guys—choose nice, big pink ones if you can and make sure they’re responsibly caught for the best taste
- Mango: Sweet and golden—snag mangoes that feel just soft enough when you give them a little squeeze
- Avocado: Buttery and smooth—pick ones that are heavy for their size and gently give when you press the skin
- Cucumber: Crisp and cooling—English or Persian cucumbers rock because their seeds are tiny and they’re full of taste
- Fresh Herbs: Mint and coriander add a hit of brightness that totally lifts the whole dish
- Red Onion: Brings a zesty edge—if you soak the slices in cold water for about 10 minutes, they’re less sharp
- Peanuts: Crunchy and perfect for texture; toasting brings out extra nuttiness
- Asian-Style Dressing: Brings a tasty mix of sweet, salty, tangy, and that deep umami flavor
Super Simple Steps
- Finish With Crunch
- Scatter the crushed toasted peanuts on top right before you dig in. That way, they hold onto their crunch for a killer texture contrast. Feel free to toss a few extra torn herbs on top—they look pretty and add loads of flavor.
- Bring It Together
- Drizzle your dressing all over, then toss everything gently using big spoons or your hands. You just want everything nicely coated without turning the avocado to mush or making the prawns fall apart—keep their shapes!
- Mix Up the Dressing
- In a little bowl, stir fresh lime juice, fish sauce, rice vinegar, a bit of sugar, and sesame oil. Whisk until the sugar’s vanished. Taste for that tangy, sweet, and savory combo—you want it to be punchy but balanced.
- Herb It Up
- Tear up mint and coriander leaves instead of chopping, so they don’t bruise. Add them in along with thin chili slices if you like things spicy. The herbs aren’t just for looks—they give the dish its awesome fragrance.
- Build the Base
- In a big bowl, combine the cooked prawns, mango cubes, avocado chunks, cucumber, and onion. Stir gently so you don’t squash the mango or avocado. Soft bits are what make each bite special.
- Prep the Avocado
- Choose an avocado that just yields to your thumb. Split it in half, pull out the pit, and cut the flesh into cubes right in the skin. Scoop it all out with a spoon and mix in a little lime juice straight away to keep it pretty and green.
- Get Perfect Mango
- Pick a just-ripe mango. Stand it up, slice the cheeks off both sides of the pit. Score the flesh so you make little cubes, then flip the skin inside out and cut away the cubes—and catch any juice! Put it straight into a bowl.
- Sort the Prawns
- Defrost frozen prawns in the fridge overnight. If you already have cooked prawns, just rinse them under cold water and dry gently. If you’ve got raw ones, boil some salty water, toss them in, cook for a couple of minutes until they go pink and firm, then cool them off right away in iced water.
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I whipped up this salad after coming back from Thailand, obsessed with their amazing blend of sweet, salty, tangy, and heat. What really sets this one apart is how dead simple it is but how bold the flavors turn out. You get meaty prawns, soft mango and avocado, and a crunch from peanuts—every bite is interesting. My daughter, who usually gives the side-eye to mixed dishes, asks for this on her birthday. Can’t beat that endorsement.
Serving Ideas
This salad is a total chameleon—awesome at a picnic, casual lunch, or dressed up for dinner. Pile it into a wide bowl for a colorful, help-yourself vibe. Or, for fancier moments, make neat single servings in clear glasses so you can see all those layers. On roasting hot days, chill the plates in the fridge for a quarter hour before serving to keep things super cool. If you want to bulk it up, serve with some fluffy jasmine rice or warm naan to help soak up the dressing.
Fun Twists
Mix things up with a tropical twist—add pineapple chunks and toasted coconut for an extra island hit. For something different, sear the raw prawns quickly with sesame seeds, cool, then toss into the salad. Want it a little Mexican? Swap out mint for more cilantro, chuck in grilled corn, and use a lime and cumin dressing instead. If you’re cooking for vegetarians, double down on the avocado or toss in some crispy tofu for that all-important hearty texture.
Prep Ahead Tips
Make life easier! Cook the prawns a day in advance and stash covered in the fridge—toss with a splash of dressing early and they’ll soak up tons of flavor. Prep the dressing up to three days out and keep it closed tight in the fridge. Chop your peanuts and slice the onion ahead (peanuts can stay on the counter, onions in the fridge). For peak freshness, cut your mango, avocado, cucumber, and those herbs right before serving. If you really need to make it earlier, hit the avocado with extra lime juice and press plastic wrap over the salad.
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This prawn, mango, and avocado creation has saved my skin lots of times when I need to impress but don’t want to stress. There’s just something special about every ingredient shining, then coming together for a flavor-packed, satisfying meal. You get that sweet, tart punch along with creamy and crunchy. Chill it for a summer dinner with cold wine or take it to go for a top-tier lunch—it’s always a win and looks stunning, too.
Recipe FAQs
- → Is it okay to use prawns from the freezer?
- Definitely! Just let them fully thaw and pat them dry before using. For a flavor boost, lightly sauté them with garlic and oil after thawing.
- → What’s a good fish sauce replacement?
- If you’re out of fish sauce or want an alternative, go for soy sauce or coconut aminos with a pinch of salt. The taste will be slightly different but still tasty.
- → How long can I prep this ahead of time?
- You can prepare most things a day ahead, but keep the avocado and herbs fresh by adding them right before eating. Keep the dressing separate until the last step.
- → What goes well with this dish?
- Enjoy it as is for a light bite, or pair it with coconut rice, some fresh bread, or rice paper rolls. It’s also great as part of an Asian-themed meal spread.
- → Can I make a meat-free version?
- Sure thing! Swap the prawns for fried tofu or tempeh. To make it vegan, replace the fish sauce with soy sauce or coconut aminos, and maybe add a little miso or dried seaweed for that savory kick.
- → How do I pick a good mango?
- Look for one that feels soft but not squishy when you give it a gentle press. A good mango often smells sweet and fruity near the stem. Steer clear of ones with wrinkly skin or over-soft spots.