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Pickled Green Mango Salad with ABC Prawns

Green Mangoes. Yum! It’s not often I see these babies in my neck of the woods. You can source them in asian grocery stores or markets but I choose to enjoy them when they pop up this time of year in my local greengrocery shop.

Today I decided to take a vietnamese pickled salad I often make and re-vamp it to suit my super star green mango. It’s pretty simple – the hardest part is julienning the mango without losing a finger tip 😉

I have a fancy little julienning tool – its like a vegetable peeler that has teeth along the blade and creates long thin julienned vegetable strips. I use this for the carrot, but prefer the ol’ fashioned match-stick sized cuts of green mango with the knife.


Green mangos are reportedly higher in vitamin C that their ripe counter-parts and contain Pectin, a type of fibre sometimes used in nutritional medicine to help lower cholesterol.

The prawns on top of this salad were simple. I marinated my raw prawns in a mixture of:

  • 2 tbs ABC nut butter – Combination of Almond, Brazil and Cashew nuts – but you can use any nut butter – including peanut butter
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tbs tamari
  • 1 tsp maple syrup

Whisked all the ingredients together and set aside until salad is ready. Fry up in a non-stick wok until the prawns are no longer translucent and pinkish in colour (no longer grey).



  • 1/2 cup rice wine vinegar (find this in the asian food section of the supermarket)
  • 1 tsp fish sauce
  • 1 tsp salt
  • 1 tsp palm sugar/brown sugar/caster sugar/sugary sugar
  • Juice of 1/2 lime

Mix these ingredients together in a large glass or metal bowl. Grab a dinner plate – you need to use this as a lid to place over the bowl, so use an appropriate size.

  • 1 red onion – cut in half and thinly sliced
  • 1 large or 2 small carrots, peeled and julienned into long thin strips
  • 1/4 wombok or savoy cabbage – thinly shredded
  • 1 cup mung bean sprouts (rinse these really well if you haven’t sprouted them yourself!)
  • 1 green mango, peeled and julienned into long thin strips
  • Large handful of mint leaves, roughly chopped
  • Large handful of coriander leaves
  • If you have them – Vietnamese mint leaves in this salad are the B-O-M-B. Not too many though – they are strong and peppery.
  • A handful of soaked whole almonds to scatter on top of finished salad would be a lovely finishing touch of crunch 😉


Mix up your pickling liquid, as described above.

FIRST – throw in the onion. Stir. Pop the plate on top of bowl like a lid and let sit for 5 minutes.

SECOND – add the carrot. Stir. Pop the dinner plate lid back on. Sit for another 5 mins.

THIRD – Add the cabbage. Stir. (See a pattern here?) Pop the lid back on. Sit for… another 5 minutes.

FOURTH – Add the mung beans. Stir. Sit for 5 minutes.

Finally. Drain the pickle liquid from the bowl. You can leave a little in there if you like your salad moist. Add the mango and herbs. Stir. VOILÀ!

Pickled mango salad

This salad is great served with any kind of grilled meat – like a honey soy chicken, or satay chicken. It is also great with shredded poached chicken. I sometimes do a version of this a dinner parties and serve it with prawn crackers – guests can spoon the salad mixture into the prawn crackers and eat it this way. Mmmmm….









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