‘The flavours in these Stuffed Avocado with Prawns and Mango Salsa are heavenly. The perfect low carb lunch which is SO quick and easy to whip up.’
Avocado and mango salsa is one of my all time favourite combos. Ugh, so sweet, yet tangy and bursting with colour. I top literally everything with the stuff, from burgers and hotdogs to salmon and well, now avocado and prawns apparently.
It was actually really hard to photograph these beauties. I was kinda staring at them, reaching for a fork with one hand and wiping drool with the other. The flavours in this little avocado ‘bowl’ of goodness are so heavenly and I just wanted to tuck right in.
The onion and lime help create the perfect balance to the sweet prawns and mango, all wrapped together with a nice little twang from the fresh chilli. All mixed with a gorgeously creamy avocado? I’m done.
It takes a little extra time to prepare these stuffed avocados, but the final products are so worth it. I tend to leave a little avocado in the shell firstly to help hold shape, but most importantly by the time you’ve finished eating the prawns and salsa, the juices sink to the bottom and coat the leftover avocado. By that point it’s time to just grab a spoon and don’t look back.
With regards to the prawns, here I have coated them in sweet chilli sauce. But feel free to play around and prepare them however you fancy.
All in all these are so great to look at and even better to demolish. The perfect low carb lunch and an easy way to impressive at your next foodie gathering. Bursting with colour and flavour, there’s no way you can’t give these stuffed avocado with prawns and mango salsa a go.
'The flavours in these Stuffed Avocado with Prawns and Mango Salsa are heavenly. The perfect low carb lunch which is SO quick and easy to whip up.'
- 2 Hass Avocados halved & destoned
- 12 Prawns cooked/thawed as necessary
- 50 ml (3-4 tbsp) Sweet Chilli Sauce
- 1 Fresh Mango destoned & finely diced
- 1 Red Onion finely diced
- 1 Red Chilli deseeded & finely diced
- 2 tbsp Fresh Coriander finely diced
- Juice of 1 Lime
- Good drizzle of Extra Virgin Olive Oil
- Salt & Black Pepper to taste
Before you get started on chopping your ingredients, pop your Prawns and Sweet Chilli Sauce in a bowl, coat well and leave to marinate whilst preparing the salsa.
Carefully scoop out some of the Avocado from the pitted area, finely dice and combine in a bowl with your Mango, Onion, Chilli, Coriander, Lime Juice, Olive Oil and Seasoning.
Scoop back in to your Avocado skins and top with 3 Prawns per Avocado half.
a) Aim to get slightly firmer Avocados and Mango than your usual. This will help hold shape and ensure the salad doesn't turn mushy when combined.
b) If you like a little less heat to replace the Red Chilli with Capsicum.
Love a fruity salsa? You’ll love my Sweet ‘n’ Spicy Grilled Pineapple Salsa!
Cheers guys, this has been ‘ Stuffed Avocado with Prawns and Mango Salsa ’ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂