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Coronation prawn and mango cocktail

Name: Coronation prawn and mango cocktail
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tbsp sunflower oil; 1 small onion, finely chopped; 2 tsp mild curry powder; 1 tsp tomato purée; 3 tbsp lemon juice; 3 tbsp sweet mango chutney; 150ml good-quality mayonnaise; 100ml Greek yogurt; 1 large, soft lettuce, outer leaves discarded and the rest washed and dried; 1 ripe avocado, peeled, stoned and thinly sliced; 1 small ripe mango, peeled, stoned and thinly sliced; 300g cooked and peeled large prawns, thawed if frozen

Published: 31 Oct 07
Updated: 18 Mar 24

For a contemporary version of a 1970’s classic seafood starter, try our prawn and mango cocktail recipe. It’s light and fruity, and makes for an impressive first course.

Easy
November 2007

Test kitchen approved

Serves 4
Ready in 40 minutes

For a contemporary version of a 1970’s classic seafood starter, try our prawn and mango cocktail recipe. It’s light and fruity, and makes for an impressive first course.

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Ingredients

1 tbsp sunflower oil
1 small onion, finely chopped
2 tsp mild curry powder
1 tsp tomato purée
3 tbsp lemon juice
3 tbsp sweet mango chutney
150ml good-quality mayonnaise
100ml Greek yogurt
1 large, soft lettuce, outer leaves discarded and the rest washed and dried
1 ripe avocado, peeled, stoned and thinly sliced
1 small ripe mango, peeled, stoned and thinly sliced
300g cooked and peeled large prawns, thawed if frozen

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Method

Heat the sunflower oil in a small saucepan, add the onion and cook over a low heat for 5 minutes, until soft but not browned. Add the curry powder and cook for 1 minute. Add the tomato purée, 2 tablespoons of the lemon juice, the mango chutney and 150ml water and simmer for 20-25 minutes, stirring occasionally, until reduced to a thick sauce. Transfer to a mini food processor and blend until smooth. Leave to go cold.
Put the mayonnaise and yogurt into a bowl with the cold curry sauce and mix well. Season, then stir in the remaining lemon juice to taste.
Divide the lettuce leaves between 4 wine glasses or glass bowls and arrange the slices of avocado, mango and the prawns on top. Drizzle with 2 tablespoons of the sauce and serve with lightly buttered brown bread, if you like.