Salad
Prawn & Mango Salad
Sweet mango and juicy prawns with a zingy lime-chilli-fish-sauce dressing — a bright, fresh salad in 15 minutes.
About this recipe
Prawn & Mango Salad is a salad lunch for 2 that comes together with no stove at all — just prep, toss and serve. It’s built around prawn and fish, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 cucumber
- 1 tbsp fish sauce
- 1 tsp sugar
- 150g prawns buy
- 1 mango buy
- 1/4 red onion buy
- 1 lime buy
- 1 bird's eye chilli buy
- small handful coriander buy
Equipment
Method
- 1
Boil the prawns until pink, 2 min, then cool.
~4 min
- 2
Slice the mango, cucumber and red onion.
~4 min
- 3
Mix lime, fish sauce, sugar and chilli; toss everything with coriander.
~4 min
Smart swaps
Out of something? Try one of these.
- Prawns
- sliced fish, squid, or chicken; firm tofu for a veg version.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
- Fish sauce
- light soy sauce with a tiny pinch of salt — less funk, still savoury (also the vegetarian swap).
- Coriander
- spring onion or parsley if coriander isn’t your thing.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Smash the cucumber before slicing — the rough faces grab dressing far better than clean cuts. How to smash cucumber →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Prawn & Mango Salad take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Prawns → sliced fish, squid, or chicken; firm tofu for a veg version; Lime → lemon, or a splash of rice vinegar for the acidity; Fish sauce → light soy sauce with a tiny pinch of salt — less funk, still savoury (also the vegetarian swap). See the full list of smart swaps above.
Can I make Prawn & Mango Salad ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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