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Prawn & Mango Salad

Prawn & Mango Salad

This is my all-time favourite recipe for Christmas Day because it truly ticks every festive box.

First and foremost, there is fresh Australian prawns – a much-loved part of an Aussie Christmas day. Second, we all look forward to summer’s mango season. Sweet mangoes are a great flavour-match with salty prawns. Third, it is a salad – just what you want to eat on a hot Christmas day.

And most importantly, it can be completely prepared the day before, so the cook can also kickback and enjoy the fun of Christmas Day. Enlist as many helpers as you can for peeling the prawns. Many hands make light work.

Make sure you eat, drink and be merry for Christmas, and wishing everyone safe and happy holidays….hopefully on the water!


For each guest allow: 5 medium-large peeled cooked prawns

1/2 ripe mango, flesh sliced

1/4 red onion, peeled and finely sliced

Fresh lime and coriander sprigs to serve


• On Christmas Eve, get family to help peel the prawns.

• Prepare the mango and onion.

• In a large glass or enamel bowl, layer the ingredients starting with the prawns, then mango and lastly the onion, and repeat the layering at least once more.

• Cover tightly with plastic wrap, and refrigerate overnight.

• When you’re ready to serve, upturn the bowl onto a large white platter, squeeze over plenty of lime juice, and scatter with lime wedges and coriander.

Overnight, the mango and onion juices will form a sweet dressing and there is no more preparation required on Christmas Day. Perfect!

By Sally Jenyns

*Sally is a resident seafood cook and presenter on Channel 7’s Creek to Coast. She is the author of The Coastwatch Cookbook available at