Prawn and Mango Rice Salad Recipe

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serves:

2

Skill:

easy

Prep:

6 min

Cooking:

4 min

Nutrition per portion

RDA
Calories 317 kCal 16%
Fat 3g 4%
  -  Saturates 1g 5%

Ingredients

  • 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

Method

  • Follow the pack instructions to heat the rice.

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

  • Serve, drizzled with the sweet chilli sauce.

Top Tip

Use a vegetable peeler to get nice long ribbons of cucumber

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