PRAWNS WITH MANGO & CHILLI DIPPING SAUCE

If fresh mangos are out of season, frozen mango cheeks can be used. Prawns can be left whole for guests to peel themselves, which gives an impression of abundance, but can also be messy, so remember to place a bowl on the table for the discarded prawn tails or shells.

SERVES

PREP TIME

10 mins

COOK TIME

No Cooking Required

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

1 large ripe mango (see above)
1 lime, zest finely grated, juiced
Salt flakes, to taste
1 tablespoon coriander leaves
1 small red chilli, seeded and very finely chopped
24 cooked prawns, peeled and deveined, tails left intact
Lime cheeks, for serving

METHOD

Place mango flesh in a food processor with lime zest and juice and salt and process until smooth. Add coriander and chilli and pulse briefly to distribute through the puree.

Pour puree into a bowl and serve with prawns and lime cheeks.

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© Sydney Fish Market, 2026

Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.