Seafood and Mango Salad is such a refreshing dish that’s perfect for al fresco dinning. Vibrant, fresh, and just a little indulgent, this creation is the perfect balance of sea-sweet, fruit-bright, and creamy comfort. It’s the sort of salad that feels like it belongs on a sun-drenched patio, a glass of chilled white wine in hand, and absolutely no rush in the world.
At the heart of this Seafood and Mango Salad are king prawns—plump, pink, and juicy. These beauties are the crown jewel of any seafood lover’s dream, offering a sweet yet savoury bite that pairs beautifully with fruit. Enter mango: soft, golden chunks of it, bursting with tropical sweetness. The contrast between the two is magical—seafood and mango are a match far more heavenly than one might expect.
Supporting this refreshing duo is a base of Fusilli pasta. The spirals catch just enough dressing, adding substance without stealing the show. Pasta in a salad can sometimes be too heavy, but here it acts more like a textured canvas, holding the flavours together in a satisfying medley. Crisp lettuce leaves are folded through the mix, giving a refreshing crunch that ties everything back to its salad roots.
But what really sets Seafood and Mango Salad apart visually is the way it’s served—on a bed of thickly sliced, ripe tomatoes. These aren’t your average salad slices. They’re large, juicy, and generous, grounding the dish with a mellow acidity that balances the sweetness of the mango and the richness of the seafood. As you tuck into each forkful, a slice of tomato underneath gives that earthy, sun-ripened flavour that feels both rustic and elegant.
Then comes the final flourish—the dressing. This isn’t a light vinaigrette or a whisper of lemon juice. It’s a thick, thousand island style dressing: creamy, tangy, and gently sweet. It ties the dish together in the most indulgent way. The dressing clings to the pasta, envelops the prawns, and coaxes out the best from every ingredient it touches. It’s nostalgic too, reminiscent of retro seafood platters and prawn cocktails, but updated for a more modern palate.
Altogether, Seafood and Mango Salad is a contrast—sweet and savoury, crisp and creamy, light yet filling. It’s the kind of dish that works beautifully for lunch with friends, a casual starter for a summer dinner, or basically anytime.
Seafood and Mango Salad
Ingredients
- 250 g king prawns cooked and peeled
- 1 large mango ripe peeled and diced into chunks
- 200 g Fusilli pasta
- 1 small iceberg lettuce roughly shredded
- 2 large ripe tomatoes sliced into thick rounds
- salt for pasta water
- freshly ground black pepper to taste
For the Dressing
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- 1 small gherkin finely chopped optional
- 1 pinch sugar
- salt to taste
- pepper to taste
Instructions
- Bring a pot of salted water to the boil. Add Fusilli and cook according to packet instructions (usually 8–10 minutes) until al dente.200 g Fusilli pasta, salt
- Drain and rinse under cold water to cool it quickly. Set aside.
- In a bowl, combine the mayonnaise, ketchup, lemon juice, Worcestershire sauce, paprika, chopped gherkin (if using) and a pinch of sugar.4 tbsp mayonnaise, 2 tbsp ketchup, 1 tsp lemon juice, 1 tsp Worcestershire sauce, ½ tsp paprika, 1 small gherkin, 1 pinch sugar
- Season with salt and pepper, then stir well until smooth and creamy.salt, pepper
- Chill until needed.
- In a large mixing bowl, gently toss the cooked pasta with the king prawns, mango chunks, and shredded lettuce. Add a few spoonfuls of dressing and toss again to lightly coat everything.250 g king prawns, 1 large mango, 1 small iceberg lettuce
- Arrange thick tomato slices in a single layer on individual plates or a large serving platter. Spoon the salad mix over the tomatoes.2 large ripe tomatoes
- Drizzle more dressing on top, to your liking, and serve immediately.freshly ground black pepper