Summer! Yesssss! And summer means mangoes; juicy delicious mangoes. There is nothing better than slice into a mango and just diving straight in, juice dripping down your chin. But there are so many mangoes around right now, so why not try cooking with some too.


Makes: 4 serves

Prep time: 20 minutes

Cooking time: 2 minutes



2 young coconuts

2 mangoes

200 ml (7 fl oz) coconut cream

1 long green chilli, seeded and finely chopped

juice of 4 limes

1 tablespoon fish sauce

6 spring onions (scallions), sliced

20 Crystal Bay Green King Prawns



  1. Peel and finely dice the mangoes and put in a large bowl. Add the coconut flesh, coconut cream, chilli, lime juice, fish sauce and spring onions.
  2. Preheat the barbecue hotplate to medium.
  3. Cut the prawn in half lengthways and remove the intestine. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.


Tip: Ask your grocer to cut open your young coconut or, if you have a cleaver at home, you can do it yourself. Using a spoon, scoop out the soft flesh from the inside and dice.

Something to say..? Leave your comments here.

facebook like buttonStay up to date via TwitterStay up to date via TwitterStay up to date via Twitter