This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.
- Arrange prawns, mango, cucumber and cashews on plates. Serve.
Prawn and mango salad
- 24 large cooked prawns, peeled, deveined
- 1 large mango, peeled, thinly sliced
- 1 Lebanese cucumber, sliced into ribbons
- 1 cup dry-roasted cashew nuts
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