Mango - Vietnamese Prawn & Mango Salad

It’s mango season — and here in Australia that means sunshine, sticky fingers, and some of the freshest, sweetest fruit of the year. Mangoes are at their peak right now, so today I’m pairing this mighty summer hero with prawns, fresh herbs and silky vermicelli for a bright, refreshing Vietnamese Prawn & Mango Salad.

This dish is a perfect example of balance:
fresh + sweet + salty + tangy → all working together beautifully.

It’s light, simple, and a guaranteed crowd-pleaser when the weather’s warm.

And in this month’s “What’s in Season” segment, you’ll also see my favourite way to cut a mango — cleanly lifting the cheeks with a spoon for perfect strips every time.

Why this works (summer perfection)

• In-season mango = maximum sweetness and flavour
• Vietnamese mint + coriander = freshness
• Lime + dressing = acidity and salt
• Vermicelli + prawns = softness + protein
• Cold salad + hot weather = the easiest win of summer

This one will be on repeat.

“When mangoes are this good, let them be the hero — keep it fresh, keep it bright, and enjoy every sticky-finger bite.”

Chef Ian

1. Soak vermicelli noodles in boiling water for 5 minutes, then drain.
2. Cut mango into strips. Slice the deseeded cucumber.
3. In a large bowl combine:
   • lettuce
   • cucumber
   • vermicelli
   • bean sprouts
   • Vietnamese mint
   • coriander
   • mango
   • prawns
4. Squeeze lime juice over the top.
5. Add the dressing and gently toss to coat everything evenly.
6. Leave to sit for 5 minutes to let the flavours settle.
7. Taste and season with salt and pepper as needed.
8. Transfer to serving bowls and arrange prawns and mango beautifully on top for that visual “wow”.

This recipe is a great lesson in handling fresh ingredients gently while building a salad with balanced flavour, texture and colour.

The key skills to highlight are:

• Choosing the right mango: Use mango that is ripe and fragrant but still firm enough to hold its shape once cut and dressed.
• Accurate knife work: Cut the mango and other ingredients into neat, even pieces so every mouthful has a good balance of flavours.
• Balancing the dressing: Taste for sweetness, acidity, salt and heat. The dressing should complement the mango rather than overpower it.
• Dressing with restraint: Add only enough dressing to lightly coat and gloss the ingredients. Too much will make the salad heavy and watery.
• Gentle tossing: Lift and fold the salad with tongs or clean hands rather than stirring vigorously, which can bruise the mango and crush the leaves.
• Building contrasting textures: Combine the soft, juicy mango with crisp vegetables, fresh herbs and a crunchy finishing element.
• Last-minute assembly: Keep the ingredients and dressing separate until close to serving so the salad remains fresh and crisp.
• Plating for colour and height: Reserve a few attractive mango pieces and fresh herbs for the top so the hero ingredients remain visible.

Chef Ian’s tip: Prepare all the individual components ahead, but do not dress or fully assemble the salad until you are ready to serve. Freshness is the most important technique in this dish.

This salad is all about freshness, colour and height, so avoid packing it tightly into a deep bowl where the mango disappears underneath everything else.

Use a wide, shallow serving bowl or platter, preferably white or neutral so the vibrant colours stand out. Chill the platter first when serving it on a warm day.

Dress the salad lightly just before serving, then use tongs to lift and gently turn the ingredients rather than stirring heavily. Place a loose mound in the centre of the platter, allowing some of the leaves and finer ingredients to fall naturally around the edges. The salad should look generous and relaxed, not compressed.

Reserve some of the most attractive mango pieces before mixing the salad. Once the base is plated, arrange these over the top and around the edges so guests can immediately see that mango is the hero. Try placing them in three small clusters rather than scattering them evenly—this gives the plate a more intentional, restaurant-style finish.

Keep a little of the recipe’s fresh herbs and crunchy garnish aside as well. Sprinkle these over at the very end so they remain bright and visible rather than becoming lost or weighed down by the dressing.

Spoon over only a small amount of the remaining dressing. The salad should look glossy, not wet, and there should not be a pool of dressing at the bottom of the platter.

For Individual Plates

Create a smaller, slightly raised mound just off-centre rather than spreading the salad across the entire plate. Place two or three attractive mango pieces on top, then finish with the reserved herbs and garnish. Leave some clear space around the salad so the colours and ingredients can breathe.

Chef Ian’s tip: Plate the salad at the last moment and serve immediately. Mango salad is at its best when the leaves are crisp, the mango is fresh and the dressing has only just been added.

For the freshest result, all the components can be prepared ahead, but allow the final five minutes for dressing, tossing and plating just before serving.