We are having a pretty warm summer in Cambridge this year so at lunch time I always crave fresh and easy to make meals. This prawn and mango salad is quick, healthy and delicious.

It’s a salad full of flavours and textures: the sweet and soft mango cubes are so good with the crunchy courgette ribbons, the maple syrup, lemon and mint dressing gives the salad a really fresh and light taste. I simply loved it!

Prawns, mango and courgette salad

Prep Time:30minutes
Cook Time:10minutes
Servings:2 people


  • prawns (frozen): 350 grams
  • cherry tomatoes: 150 grams
  • courgettes (medium): 2
  • mango (big and ripe): 1
  • extra virgin olive oil: 4 tbsp
  • maple syrup: 2 tbsp
  • salt: 1/2 tsp
  • ground pepper (to taste)
  • pink peppercorns (crushed): 1 tsp
  • lemons (the juice): 2
  • fresh mint (finely chopped): 5 leaves


  1. Cook the prawns in boiling water for about 10 minutes, drain and let them cool down.
  2. Cut the cherry tomatoes in half, get rid of the seeds then cut into little pieces.
  3. Peel the mango and cut it into 1 cm cubes.
  4. Using a potato peeler slice the courgettes into ribbons, put them in a bowl and add the juice of 1 lemon and a pinch of salt. Mix well and let marinate until the other ingredients will be ready.
  5. In a big bowl put the prawns, the tomatoes, the mango and the courgette ribbons (without their marinade) and mix well.
  6. In a small bowl put the juice of the remaining lemon, the oil, 1/2 tsp of salt, the maple syrup, the chopped mint and pepper, whisk well then pour over the salad and mix well.
  7. Serve straight away garnishing with the pink peppercorns and some mint leaves.