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Mango, Lime & Chilli Dressing

Asian Prawn & Mango Salad

Preparation Time: 10 mins, Cooking Time: 10 mins

Serves 2


  • 100g folded rice noodles
  • 2 tsp toasted sesame oil
  • 150g raw king prawns
  • 50g mange tout, thinly sliced
  • 4 spring onions, sliced
  • 75g cherry tomatoes, quartered
  • 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing
  • 1 tsp light soy sauce
  • 1 tbsp roughly chopped coriander
  1. Cook the noodles according to pack instructions and run under cold water to cool.
  2. Meanwhile, heat 1 tsp oil and fry the prawns for 3-4 minutes until pink and cooked through.
  3. Place in a large bowl with the mange tout, spring onions and cherry tomatoes.
  4. Mix together the mango dressing, remaining oil and soy sauce, season and toss into the prawns with the noodles and coriander.

    Cooks tip
    Great made with shredded roast chicken instead of prawns.


Recipe Hints & Tips

Mango, Lime & Chilli Smoothie - Blend together fresh mango, orange juice and 50ml of Mango, Lime and Chilli Dressing for a refreshing smoothie with a little kick!

Halloumi Kebabs – Cut a pack of halloumi into cubes and marinate in the dressing. Thread onto kebab skewers alternating with diced yellow pepper and cherry tomatoes and grill for a few minutes until slightly charred, basting with the excess dressing, serve with salad leaves

Layered Mango, White Chocolate & Chilli Mousse - Melt some white chocolate in a bowl over simmering water, gently stir into lightly whipped cream with Mango, Lime & Chillli Dressing and pureed fresh mango to taste. Whisk egg white to soft peaks and gently fold through until evenly mixed. Spoon a little into the base of sundae glasses and drizzle over some more dressing, repeat again, finishing with mousse to create layers. Chill before serving. Garnish with diced mango, white chocolate curls, lime zest and a drizzle of extra dressing.

Caramelised Pineapple with Lime and Chilli Glaze - Cut fresh pineapple into wedges and sprinkle with a little brown sugar, leave until the sugar has melted. Griddle the pineapple until just caramelised and serve drizzled with Mango, Lime & Chilli Dressing, scattered with toasted coconut.

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