Recipe Laura Bakhtiarian | Photos Naomi Giatas
The most summery dish that we could possibly have come up with!
Time 20 minutes
Serves 2 as a main
Ingredients
- 220g cocktail prawns, pre-cooked
- 2 Foodland Peculiar Picks Mischievous Mangoes
- 200g red capsicum, sliced
- 1 medium avocado, sliced
- 1 red onion, finely diced
- 2 tsp chives, chopped
- 3 tbsp lime juice
- 1 red chilli, deseeded and diced
- Salt, to taste
Method
- Preheat a grill or griddle pan. Stand the mango up on its point and slice off the two cheeks on either side of the large flat centre seed. Brush the cut side of the mango cheeks with 1 tsp of the olive oil and then place cut side down on the grill over direct medium-high heat until lightly charred and heated through, rotating once halfway through grilling. Set aside for 5 minutes.
- Score each mango cheek, not cutting through the peel. Then, scoop the diced mango cubes out and set aside.
- In a medium mixing bowl, add all remaining ingredients (including the mango pieces and the prawns). Toss together.
- Season with salt to taste. Serve shortly after preparing (as the avocado will start to brown).
We used: Foodland Peculiar Picks — Mischievous Mangoes
Just because a piece of fruit may look a little ‘peculiar’ on the outside doesn’t mean that the texture, quality, taste and freshness are compromised. When you bite into it, it’s just how it was intended to be… delicious! The Mischievous Mangoes are a fantastic way to enjoy this summery fruit while supporting local growers at the same time. Minimal waste, maximum taste!
WEBSITE :: INSTAGRAM :: FACEBOOK
Advertisement.
