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Thai prawn and mango rice salad

A zesty, refreshing Thai salad with succulent king prawns and juicy mango pieces. Perfect as a starter or as a light, summery lunch.

Rice type: Jasmine rice
Servings: 4
Preparation Time: Up to 20 mins
Cooking Time: n/a


• 2 trays Thai jasmine rice (we used VeeTee)
• 1 large fresh mango, sliced
• ½ cucumber, sliced
• 1 large handful fresh mint leaves
• 350g cooked prawns
• juice of 1-2 limes

Step 1

Heat the rice in the microwave according to pack instructions.

Step 2

Tip into a large bowl and fork over to separate the rice grains. Cool.

Step 3

Toss the mango, cucumber, mint leaves and prawns into the rice and dress with the fresh lime juice. Serve.

Step 4

Tip: A mixture of herbs such as Thai basil, mint and coriander work well in this recipe.

Step 5

If you have some coconut milk or cream to use up – add a few tablespoons to the rice with the lime juice for a creamy flavour.

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