Chilli, mango and prawn salad

On the table in less than 30 minutes, this fresh, zingy salad will wake up your taste buds.

Serves: 4

Preparation time:  15 minutes

Cooking time:  15 minutes

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You will need

  • 200g Sainsbury's basmati & wild rice
  • 220g Taste the Difference cooked prawns
  • 2 tablespoons Sainsbury's 10% fat natural Greek style yogurt
  • 1 lime, zest and juice
  • 1 teaspoon mango chutney
  • ½ x 31g pack fresh coriander, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 mango, peeled, stoned and sliced (see video)
  • 1 red pepper, deseeded and sliced
  • 100g mange tout, sliced
  • 1 courgette, peeled into ribbons using a vegetable peeler
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Recipe Information

Step by step guide to making Chilli, mango and prawn salad

  1. Cook the rice following pack instructions. Add the prawns for the last minute, then drain.
  2. Meanwhile, to make the dressing, mix together the yogurt, lime juice, zest and mango chutney in a small bowl, and stir in half of the coriander.
  3. Stir the remaining ingredients through the rice, reserving some of the chilli and coriander to garnish.
  4. Drizzle the salad with the dressing and garnish with the reserved chilli and coriander.

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Video for Chilli, mango and prawn salad

Watch the easy step by step guide on how to prepare a mango.

Nutritional information for Chilli, mango and prawn salad

Nutritional information for Chilli, mango and prawn salad

Nutrition type per serving
Calories 286 kcal
Total Fat 2.3g
Saturated Fat 1.2g
Salt 1.02g
Sugar 10.9g

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