Prawn and Mango Rice Salad Recipe

(125 ratings)

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Preparation Time6 mins
Cooking Time4 mins
Total Time10 mins
Nutrition Per PortionRDA
Calories317 Kcal16%
Fat3 g4%
Saturated Fat1 g5%


  1. Follow the pack instructions to heat the rice.

  2. Place the prawns, chilli, coriander, mint, lime zest and juice into a large bowl. Fold through the mango, cucumber and rice.

  3. Serve, drizzled with the sweet chilli sauce.


  • 250g (9oz) Tilda microwave Coconut & Lime leaf Basmati rice
  • 150g (5oz) cooked & peeled tiger prawns
  • ½ red chilli, finely chopped
  • ¼ pack fresh coriander, roughly chopped
  • ½ pack fresh mint, leaves picked
  • 1 lime, zested & juiced
  • ½ large mango, peeled & chopped
  • 100g (4oz) cucumber, halved & ribboned
  • 2 tbsp sweet chilli sauce
Top Tip for making Prawn and Mango Rice Salad

Use a vegetable peeler to get nice long ribbons of cucumber