It’s a real scorcher out there today, and nothing is better on a hot day than a bit of tropical mango right? Whip out your spiralizer and begin to prep this gorgeous prawn and mango salad for dinner tonight.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil
400 g prawns, cleaned and deveined
1 tbsp chilli flakes
Salt and pepper
Juice of 1 lemon
2 tbsp sweet chilli sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tsp fish sauce
2 mangoes, cored, peeled and sliced
2 cucumbers, spiralised or sliced into ribbons
1 red onion, peeled and finely slice
¼ cup mint

METHOD
1. Heat 1 tbsp olive oil over high heat. Add prawns to the pan, sprinkle with chilli, salt and pepper, and fry for 3–4 minutes on each side, until cooked through. (Smaller prawns might need less time in the pan.) Squeeze over a little lemon juice and remove from the heat.
2. For the salad dressing, whisk together the remaining 1 tbsp olive oil, sweet chilli sauce, rice wine vinegar, mirin, fish sauce and a pinch of salt.
3. To assemble, arrange the prawns, mango, cucumber noodles and onion in a serving dish. Drizzle with the dressing and toss to combine. Top with mint leaves.

The post Cucumber noodle, prawn and mango salad appeared first on MyKitchen.

Summer just wouldn’t be the same without a perfectly ripe mango to snack on. We love this tropical fruit so much, we’ve been cooking it in everything, including these mouth-watering crab and mango stacks!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dressing
½ cup mayonnaise
1 tbsp capers, chopped
1 tsp wholegrain mustard
1 tsp peeled, crushed garlic
1 tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp Cajun spice
Juice of ½ lemon
For the salad
2 mangoes, cored, peeled and chopped
1 red onion, peeled and chopped
1 jalapeño, finely chopped
½ red pepper, seeded and chopped
250 g crab meat or crab sticks, chopped
2 avocados, peeled and chopped

METHOD
1. Mix all dressing ingredients. Refrigerate until needed.
2. Mix the mangoes, red onion, jalapeño and red pepper.
3. Toss the crab meat with the dressing to coat.
4. To assemble the stack, place a dual open-ended cylindrical mould on the plate. Arrange the avocado at the bottom of the mould, then add some of the mango salad and top with some of the crab. Carefully slide the mould off. Repeat for the other stacks. Serve cold.

The post Crab, avocado and mango stacks appeared first on MyKitchen.