Name: Thai Prawn Mango Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 400 grams large prawns, shelled and deveined; 2 teaspoons salt, divided; Water, for boiling; 2 tablespoons lime juice or white vinegar; 1 1/2 tablespoons fish sauce; 1 1/2 tablespoons powdered jaggery; 1 tablespoon grated ginger; 3 garlic cloves, minced; 2 green chillies, finely chopped; 1 English cucumber, cut into 1 inch wedges; 1 onion, cut into petals; 1 ripe mango, cut into 1 inch cubes; 1/2 cup sliced snacking peppers or bell peppers; 1/3 cup chopped coriander stems and leaves; 1/3 cup basil leaves; 1/3 cup mint leaves; 1 cup cooked rice vermicelli noodles

Why You’ll Love Thai Prawn Mango Salad Recipe

This salad is ready in just 15 minutes and feels light but satisfying.

The mango adds natural sweetness, while lime juice, fish sauce, ginger, garlic, and chillies create a bold Thai-inspired dressing.

It is colorful, refreshing, and perfect for warm days or when you want something flavorful without a heavy meal.

It can be served as a main dish, side dish, or chilled salad for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 grams large prawns, shelled and deveined
2 teaspoons salt, divided
Water, for boiling
2 tablespoons lime juice or white vinegar
1 ½ tablespoons fish sauce
1 ½ tablespoons powdered jaggery, coconut sugar, or brown sugar
1 tablespoon grated ginger
3 garlic cloves, minced
2 green chillies or Thai red chillies, finely chopped
1 English cucumber, cut into 1-inch wedges
1 onion, cut into petals
1 ripe mango, cut into 1-inch cubes
1/2 cup sliced snacking peppers or red and yellow bell peppers
1/3 cup chopped coriander stems and leaves
1/3 cup basil leaves
1/3 cup mint leaves
1 cup cooked rice vermicelli noodles

Directions

Bring a pot of water to a boil. Add 1 teaspoon salt and the prawns. Cook small prawns for about 30 seconds or large prawns for 1 ½ to 2 minutes, until they curl and turn pink. Drain immediately and rinse under cold water. Set aside.

In a bowl, whisk together lime juice, fish sauce, jaggery, ginger, garlic, chillies, and the remaining 1 teaspoon salt until the jaggery dissolves.

Add the cooked prawns, cucumber, onion, mango, peppers, coriander, basil, and mint to a large bowl. Pour in most of the dressing and toss gently to combine.

Place the cooked rice vermicelli noodles on a serving plate. Drizzle with the remaining dressing, then top with the prawn mango salad.

Serve immediately or refrigerate until ready to serve.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

Use grilled prawns instead of boiled prawns for a smoky flavor.

Swap prawns with cooked chicken, tofu, or crab meat.

Add shredded carrots, cabbage, or lettuce for extra crunch.

Use green mango for a more tart and crisp version.

Make it milder by reducing the chillies or removing the seeds.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 1 day.

For the best texture, keep the noodles, dressing, and salad separate until serving.

This salad is best served cold or at room temperature. Reheating is not recommended because the prawns can become rubbery and the mango and herbs can lose freshness.

FAQs

Can I make Thai Prawn Mango Salad ahead of time?

Yes, but it is best to store the dressing separately and toss everything together just before serving.

Can I use frozen prawns?

Yes. Thaw them fully, drain well, and cook them just until pink and curled.

How do I know when prawns are cooked?

They turn pink and curl into a loose C shape. Avoid overcooking, or they may become tough.

Can I use shrimp instead of prawns?

Yes, shrimp works perfectly in this recipe.

What type of mango should I use?

Use ripe but firm mango so it is sweet and holds its shape in the salad.

Can I make this salad spicy?

Yes, add extra green chillies or Thai red chillies for more heat.

Can I make it less spicy?

Yes, use fewer chillies or remove the seeds before chopping.

Can I replace fish sauce?

You can use soy sauce for a different flavor, though the salad will taste less traditional.

Are rice vermicelli noodles necessary?

No, but they make the salad more filling. You can skip them for a lighter version.

Can I serve this as a main dish?

Yes, the prawns and noodles make it satisfying enough for a light main meal.

Conclusion

Thai Prawn Mango Salad is a quick, refreshing, and flavorful dish that balances sweet mango, tender prawns, crisp vegetables, fresh herbs, and a tangy dressing. It is easy to prepare, beautiful to serve, and perfect for a light meal or vibrant side dish.