Mango salsa with lime prawns

Name: Mango salsa with lime prawns
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 6-8 tortillas; 16 prawns, peeled, deveined, tails removed; 2 tbsp. olive oil, divided; 2 cloves garlic, finely chopped; 4 tbsp. lime juice, divided; To taste, salt; To taste, pepper powder; 1 mango, peeled and cut into small dice; 2 tbsp. cilantro, chopped; 1/2 small cucumber, cut into small dice; 1 onion, diced; 1/2 red bell pepper, diced

Sarvat Hanif @sarvathanif

Canada

This bright and colourful spicy mango salsa is so quick easy to put together and is great to serve as a topping for seafood.

The bright fruity punch of fresh salsa is irresistibly sweet and spicy, super simple to make, and outrageously delicious.
It is quick and easy. Just chop up your salsa ingredients and mix everything together. It doesn't get much easier!
This spicy mango salsa is a pretty simple recipe, but you can easily add and substitute ingredients to make it your own. You can substitute the mango for pineapple if mangos are not available.

it's perfect to serve as an appetizer with crackers for iftar if you don’t have the time to make tortilla crackers. You could also serve it on salad and serve the prawns as a side. It’s that good.

This filling works hot or at room temperature, so no rush.

This bright and colourful spicy mango salsa is so quick easy to put together and is great to serve as a topping for seafood.

This filling works hot or at room temperature, so no rush.

Sarvat Hanif @sarvathanif

Canada

This bright and colourful spicy mango salsa is so quick easy to put together and is great to serve as a topping for seafood.

This filling works hot or at room temperature, so no rush.

This bright and colourful spicy mango salsa is so quick easy to put together and is great to serve as a topping for seafood.

This filling works hot or at room temperature, so no rush.

Saved

Ingredients

30minutes

4 servings

6-8tortillas
16prawns, peeled, deveined, tails removed
2 tbsp.olive oil, divided
2 clovesgarlic, finely chopped
4 tbsp.lime juice, divided
To taste, salt
To taste, pepper powder
1mango, peeled and cut into small dice
2 tbsp.cilantro, chopped
1/2small cucumber, cut into small dice
1onion, diced
1/2red bell pepper, diced

Saved

Steps

30minutes

1

Preheat oven 350F.
2

With a cookie cutter, cut desired size circles from the tortillas.
Carefully make a slit from the one edge to the middle of the tortilla. Then slightly overlap the edges and secure with a toothpick, to form a cup. Repeat with all the tortilla circles.
3

Place on a parchment lined baking sheet and either brush with oil or spray with cooking oil. Bake for 5 minutes or till toasted and firm. Remove and set aside.
4

In a bowl marinate the garlic, 1 tablespoon olive oil, 2 tablespoon lime juice, salt and pepper. Rest 5 minutes.
5

Heat olive oil in a pan and stir fry the prawns with the marinade. Cook until pink, 5 minutes per side, then remove from pan and set aside.
6

In another bowl, add the mango, cucumber, bell pepper, cilantro and onion. Season with salt and pepper and lime juice. Mix well.
7

Place a spoonful of the salsa on the baked tortilla chips and top with a prawn and serve.