One of the many things I miss about Australia is its mangos and although I have trekked to farmers markets and far off regions of the US in order to source them, I cannot find any that compare. The flavour of mango’s in Australia is a deep one, and they are also juicy, even when they are not overly ripe – so juicy in fact, that it is best to eat them in the bath.

Having said that, I still rejoice when mangos hit the market shelves – they are one of my most favourite fruits and for that reason this is one of my most favourite Summer salads.

Super sweet mango’s are certainly a pre-requisite, the avocado’s should be ripe but firm and the prawns are best fresh. I have also included a recipe for a cocktail sauce which is nice drizzled through or served on the side. The combination of mango, avocado and prawns is a great one with each ingredient complimenting one another – it is the perfect salad to showcase the best of Summer’s produce.  Enjoy!

Ingredients
2 ripe mangos, diced to cubes
2 ripe avocado, diced to cubes
500 grams/1 pound cooked king prawns (shrimp), deveined and shelled
1/4 cup finely diced red onion
1 bunch coriander (cilantro)
1 lemon, quartered

Dressing
140 ml thick good-quality mayonnaise
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon finely grated fresh horseradish
Pinch of cayenne pepper
Dash of Tabasco sauce

Place all dressing ingredients in a bowl and whisk until well combined, refrigerate until needed.

Divide prawns, avocado, mango and most of the cilantro leaves (set aside some for garnish) evenly amongst 4 plates. Squeeze a little lemon juice over and drizzle with the dressing, scatter with remaining cilantro leaves and diced red onion and serve with the remaining dressing on the side.

Yield: serves 4 as a starter

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