Prawn and Mango Cocktail
Prawn and Mango Cocktail



  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 tsp curry powder
  • 1 tsp tomato purée
  • 3 tbsp lemon juice
  • 3 tbsp mango chutney
  • 150ml good-quality mayo
  • 100ml Greek yoghurt
  • 1 large lettuce, leaves separated
  • 1 avocado sliced
  • 1 ripe mango sliced
  • 300g cooked and peeled king prawns
  • Fry the onion in the oil for 5 mins to soften. Add the curry powder, cook for 1 min more, then tip in the tomato puree, 2 tbsp of lemon juice, the chutney and 150ml of water. Simmer for 25 mins until reduced to a thick and glossy sauce. Transfer to a food processor and blend until smooth, then leave to cool.
  • Pop the mayo and yoghurt into a bowl with the cold curry sauce, mix well, and season with salt, pepper and some more lemon juice. Divide the lettuce leaves between 4 large wine glasses, and arrange the mango, avocado and prawns on top. Drizzle with 2 tbsp of sauce, and serve with buttered brown bread. Divine!
40 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box