Jalapeño & Coriander Pesto Prawn Salad with Mango

By 10th July 2016Recipes

Natalia Gaviria is a top New York chef, with the heat of Colombia in her blood. So she’s been enjoying getting creative with our HOT products!

Try her dangerously tasty recipe with our Coriander & Jalapeño Pesto… A salad like you’ve never tasted before!


¼ cup Black Mamba Coriander & Jalapeño Pesto

1 lb medium prawns (about 35-40), peeled and de-veined, but with the tails still on

2 tbsp olive oil

2 tbsp lemon juice

6 cups of your favourite salad greens (rocket, romaine lettuce, etc)

1 semi-ripe mango, peeled

1 tspn red pepper flakes

Salt and pepper to taste

Serves: 4 people

In a medium bowl, toss the prawns with the Black Mamba Coriander & Jalapeño Pesto. Make sure all the prawn is covered with the pesto. Use more if necessary. Marinate for 10 minutes in the fridge.

In a large skillet pan, over med-high heat, heat up the olive oil and sauté the prawns for two minutes on each side or until fully cooked through.

Turn off the heat and pour the lemon juice over the prawns, add salt and pepper and toss well while still hot and in the pan.

Toss the greens lightly with some olive oil, salt and pepper and place on one plates.

Lay the prawns over the salad greens.

With a peeler, shave off pieces of mango and add to each plate.

Finish off with a sprinkle of red pepper flakes.”

For more recipes to try with our products, click here

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