Prawn & Mango Summer Salad

Summer is here and we are seeing intimate parties along the beach and parks! Although SA Health has put the limit back as of 16 November 2020, so be sure to always check the restrictions here. This doesn't mean we can't celebrate important life events. A simple party in a spaced out outdoor would do just the trick. Pre-order your prawns with us. Guaranteed freshness!
  • 10 mins
  • Serves 4


  • 1 mango
  • 2 Lebanese cucumbers
  • 60g packet baby rocket
  • 1/3 cup small fresh mint leaves
  • 500g cooked prawns, peeled, deveined, tails intact
  • 45g (1/4 cup) honey roasted macadamias
  • Cobram Estate Lemon Infused Extra Virgin Olive Oil, to drizzle


  • 80g (1/3 cup) whole egg mayonnaise
  • 90g (1/4 cup) mango chutney
  • 2 teaspoon sriracha chilli sauce


Step 1

To make the devilled mango dip, combine all the ingredients in a bowl then transfer to a small serving bowl. Season.

Step 2

Slice the mango and peel the cucumbers into ribbons.

Step 3

Place the dip in the centre of a serving platter. Toss together rocket and mint in a bowl. Arrange on the platter with mango, cucumber and prawns. Sprinkle with macadamias and drizzle over oil to serve.
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