Thai Prawn And Mango Salad Recipe

Refreshing, colorful, and bursting with zingy flavors, Thai Prawn And Mango Salad is my go-to dish whenever I’m craving something light but satisfying with plenty of tropical sparkle. Juicy tiger prawns, sweet slices of mango, crisp veggies, and a tangy nahm jim dressing—this salad is so much more than the sum of its parts!

Ingredients You’ll Need

Let’s talk about the all-star cast here: every ingredient in this Thai Prawn And Mango Salad adds a hit of freshness or crunch, balancing each other perfectly. Gather these simple components, and you’re already halfway to tropical salad heaven!

• Tiger Prawns (1 kg, cooked): These meaty, sweet morsels are the juicy centerpiece. Use already cooked and chilled prawns to keep prep a breeze.
• Ripe but Firm Mangoes (2): You want mangoes that smell irresistible and are a little soft to the touch, but still hold their shape in the salad—this is key for bites of sweet sunshine that don’t mush.
• Iceberg Lettuce (½ head, about 300g): Thickly sliced for the most satisfying crunch and that classic, clean lettuce flavor.
• Red Onion (1, halved and thinly sliced): Adds a delicate bite and a major color boost—slice it as thinly as possible.
• Carrot (1 large, julienned): Brings a pop of color and natural sweetness; thin matchsticks work best.
• Lebanese Cucumber (1, halved and thinly sliced): Refreshing, crisp, and easy to eat.
• Fresh Bean Sprouts (1 cup): For their juicy crunch and fresh, “barely-there” flavor.
• Unsalted Peanuts (¼ cup, toasted and roughly chopped): The perfect final touch for salty crunch with a little nuttiness.
• Fresh Coriander Leaves: Scatter them over for a gorgeous aromatic finish.
• Lime Wedges: For squeezing over at the last second—can’t skip this!
• Nahm Jim Dressing: A zesty blend of lime juice, fish sauce, coconut sugar, ginger, garlic, coriander root, and a kick of fresh red cayenne chilli. This is what takes the salad over the top.

Variations

One of my favorite things about Thai Prawn And Mango Salad is how simple it is to adapt—so don’t hesitate to make this dish your own! Whether you’re swapping for what’s on hand or need to tweak for special diets, each variation brings its own twist of deliciousness.

• Go Vegan: Swap prawns for grilled tofu cubes or crisp tempeh, and replace fish sauce in the dressing with soy sauce—or your favorite vegan fish sauce alternative.
• Try Different Proteins: Chargrilled chicken or flaked salmon both love this bowl as much as the prawns do.
• Add Extra Greens: Toss in baby spinach, rocket, or shredded cabbage for an even more vibrant color and fiber boost.
• Customize the Crunch: No peanuts? Cashews or toasted pumpkin seeds work beautifully for an allergy-friendly option.

How to Make Thai Prawn And Mango Salad

Step 1: Prep the Prawns

Start by removing the heads, shells, and veins from your cooked tiger prawns. Pat them dry with paper towels and set aside in the fridge until you’re ready to assemble—super chilled prawns make every bite extra refreshing!

Step 2: Slice the Mango and Veggies

For perfect mango slices, cut the two cheeks off each mango, then score the flesh thinly without cutting through the skin. Use a large spoon to scoop out glorious mango ribbons. Next, slice the lettuce thickly, thinly slice the red onion and cucumber, and julienne the carrot. Keep everything nice and crisp.

Step 3: Mix Up the Nahm Jim Dressing

Add lime juice, fish sauce, coconut sugar, grated ginger, minced garlic, chopped coriander root and leaves, plus the deseeded and finely chopped red cayenne chilli to a small jar. Fasten the lid and shake like you mean it—taste for balance (you want tang, salt, and sweet).

Step 4: Assemble the Salad

In a big, beautiful serving bowl, start with a layer of lettuce. Scatter on the red onion, carrot, and cucumber. Drape over the mango slices and prawns—presentation totally counts here! Toss over the bean sprouts and peanuts. Drizzle generously with your homemade nahm jim dressing, garnish with coriander leaves, and add lime wedges for squeezing.

Step 5: Serve and Toss

Bring the salad to the table as-is, and toss just before serving so every bite gets coated in bright, citrusy dressing. Dig in and enjoy a real taste adventure!

How to Serve Thai Prawn And Mango Salad

Garnishes

A generous shower of fresh coriander leaves is non-negotiable, and a final crunch of peanuts over the top makes each forkful more exciting. I love squeezing extra lime wedges above just before serving, and if you want a little extra color, finely sliced red chilli always looks stunning.

Side Dishes

This salad stands beautifully alone, but I sometimes add sticky jasmine rice or a side of coconut rice to make it a more filling meal. Thai prawn crackers, fresh spring rolls, or a light soup (like tom yum) also make perfect, vibrant accompaniments.

Creative Ways to Present

For parties, mound the salad into lettuce cups for easy finger food, or layer it beautifully in a large platter for stunning color contrast. You can even serve Thai Prawn And Mango Salad in individual mason jars for fun, portable lunches that make coworkers jealous!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the undressed salad and dressing separately in airtight containers in the fridge for up to 2 days. This keeps everything crisp and the flavors vibrant—no sogginess allowed!

Freezing

This recipe isn’t ideal for freezing, as prawns and fresh veggies lose their bright texture when thawed. If absolutely necessary, only freeze the peeled prawns (wrapped tightly) and defrost before tossing with other fresh ingredients.

Reheating

Thai Prawn And Mango Salad is best enjoyed cold and crisp, straight from the fridge—you’ll want it as fresh as possible, so there’s no need to reheat. If serving leftovers, toss gently to redistribute the dressing and enjoy!

FAQs

Final Thoughts

I truly hope you’ll give Thai Prawn And Mango Salad a try—it’s such a celebration of fresh flavors and vibrant colors, and it never fails to wow whoever gets a forkful. This is one of those recipes that turns even ordinary moments into a mini vacation. Enjoy every delicious, sunny bite!

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