Go Mango!

I absolutely love mangoes and we are starting to see the first of the season appearing in the markets right now. I love them in sweet dishes, but I think they really shine when teamed with seafood or white meat. They also make a great addition to salsas or sauces, particularly with a bit of heat from chilli or peppers.Tonight's recipe uses my first mango purchase of the season teamed with fresh Australian ocean caught prawns. It is super quick and easy to prepare and has plenty of flavour, with the addition of ginger and chilli and a light tangy dressing. This would make a great entree or light dinner and something different to serve at a BBQ.

With the exception of the dressing, I haven't specified any amounts ingredient wise in tonight's recipe - just grab as much or as little of the ingredients as you need and follow the instructions. You know what you like - let your tastebuds guide you. This salad would also work well with calamari or scallops if you don't fancy prawns. Oh, and apologies for quality of the pic today - I was having battery issues with my digital camera.

Mango and avocado salad with ginger and chilli prawns

You will need (For the salad) Fresh raw prawns shelled and de-veined, lettuce (I chose Migonette today), sliced cucumber, sliced fresh ripe mango, sliced avocado, finely sliced red (Spanish) onion, fresh chilli and ginger, splash of olive oil, salt and pepper.

(For the dressing) 2 tablespoons each of olive oil and maple syrup, 3 tablespoons rice vinegar, salt and pepper.

Method: Combine the prawns, ginger and chilli with a splash of olive oil, salt and pepper. Let them marinate for a few minutes.

Assemble the lettuce, cucumber, avocado, mango and onion on your serving plate/s. Whisk together the dressing ingredients.

Cook the prawns quickly in a very hot pan. Add to the salad ingredients and drizzle over the dressing. Serve right away with some extra fresh chilli on the top.

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