Healthy Prawn and Mango Tostadas

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Looking for a dish that combines vibrant flavours and fresh ingredients, and it’s easy to prepare? These Prawn and Mango Tostadas are the perfect solution! Bursting with the sweetness of mango, the succulence of prawns, and a tangy coriander mayo sauce, this dish is a refreshing treat for any occasion. Whether you’re hosting a summer gathering or simply craving a delicious meal, these tostadas are sure to impress.

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Baked Tostada with avocado cream, prawns and mango salad with Coriander sauce

What are Tostadas:

Tostadas are a traditional Mexican dish made from corn tortillas that are toasted or fried until crispy. They serve as a versatile base for a variety of toppings, similar to an open-faced sandwich. Tostadas can be topped with beans, cheese, meats, and fresh vegetables, making them a delightful and crunchy way to enjoy a multitude of flavours and textures. In this recipe, we use baked corn tortillas to create a healthier version, topped with a fresh and zesty prawn and mango salad.

prawns and mango salad

Why you’ll love these Prawn and Mango Tostadas:

  • Fresh and Vibrant: The combination of prawns, mango, and fresh vegetables creates a refreshing and colourful dish.
  • Easy to Prepare: With simple steps and easily accessible ingredients, these tostadas come together quickly.
  • Healthy and Nutritious: Packed with lean protein, healthy fats, and essential vitamins, this recipe is a wholesome choice.
  • Customizable: You can adjust the toppings and ingredients to suit your taste and dietary preferences.
Baked tostada with avocado creme

Tips to Make Prawn and Mango Tostadas:

  • Prep Ahead: Prepare the prawn and mango salad in advance and let it marinate in the fridge for a more intense flavour.
  • Crisp Tostadas: Ensure your corn tortillas are evenly brushed with oil and baked until they are crispy for the perfect base.
  • Fresh Ingredients: Use fresh, ripe mangoes and avocados for the best flavour.
  • Blending the Sauce: For a smooth coriander mayo sauce, blend until the ingredients are fully emulsified.
Baked Tostada with avocado cream, prawns and mango salad with Coriander sauce

Frequently Asked Questions:

Can I use fresh prawns instead of pre-cooked?

Yes, you can use fresh prawns. Simply cook them until they turn pink, then chop and proceed with the recipe.

How do I store leftovers?

Store the prawn and mango salad in an airtight container in the refrigerator for up to two days. Keep the avocado creme and coriander mayo sauce separately to maintain their freshness.

Can I make this dish vegan?

Absolutely! Substitute prawns with grilled tofu or chickpeas for a vegan version. Use a vegan mayonnaise and plant-based yoghurt for the coriander mayo sauce.

What can I use instead of mango?

If mango is not available, you can use pineapple or peach for a similar sweet and tangy flavour.

Can I make the tostadas without baking?

Yes, you can also fry the corn tortillas in a bit of oil until they are crispy if you prefer.

Healthy Prawn and Mango Tostadas
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Healthy Prawn and Mango Tostadas

Recipe by XiolyCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Ingredients

  • For the tostadas:

  • 8 corn tortillas

  • 1/4 cup oil

  • For the Prawn and Mango salad:

  • 450g pre-cooked prawns

  • 1 mango (peeled and chopped)

  • 3 tomatoes

  • 1/4 red onion finely chopped

  • 1/2 bell pepper

  • Juice of 2 lemons

  • 2 tbsp extra virgin olive oil

  • Salt and fresh ground pepper to taste

  • For the Coriander Mayo Sauce:

  • 1/4 cup light mayonnaise

  • 1/4 cup low-fat yoghurt

  • 1 garlic clove

  • 1 green chilli

  • 1/4 cup apple cider vinegar

  • 1 tsp honey

  • Bunch of fresh coriander (cilantro)

  • 1/2 tsp salt

  • Avocado creme:

  • 3 avocados

  • 1/2 tsp salt

  • Juice of 1 lemon

  • 1 tbsp olive oil

Directions

  • Prepare the Prawn and Mango Salad:
  • Chop the prawns into 2 or 3 pieces.
  • Peel and chop the mango into squares.
  • Chop the tomatoes and finely chop the red onion and bell pepper.
  • In a bowl, combine the prawns, mango, tomatoes, onion, and bell pepper. Add the lemon juice and olive oil, season with salt and fresh ground pepper, and mix well. Let it marinate in the fridge.
  • Make the Tostadas:
  • Lightly brush the corn tortillas with olive oil on both sides.
  • Bake in the oven at 200°C for 5 minutes, then flip and cook for an additional 5 minutes until crispy.
  • Prepare the Coriander Mayo Sauce:
  • In a hand-blender vase, combine the mayonnaise, yoghurt, garlic clove, green chilli, apple cider vinegar, honey, fresh coriander, and salt.
  • Blend until smooth and well combined.
  • Prepare the Avocado Creme:
  • Peel and chop the avocados. Mash until smooth, then add the lemon juice, olive oil, and salt, mixing until well combined.
  • Assemble and Serve:
  • Spread a layer of avocado creme on each crispy tortilla.
  • Top with the prawn and mango salad.
  • Drizzle the coriander mayo sauce over the salad.
  • Optionally, garnish with additional fresh coriander or a sprinkle of freshly ground pepper.

Notes

  • If using frozen cooked prawns, thaw overnight and pat dry before using.

More Prawns Recipes:

Watch the Recipe’s Video:

@seeolee_cooks

Prawn and Mango Tostadas So fresh, delicious and easy to put together. Ingredients: For the tostadas: 8 corn tortillas ¼ cup oil For the Prawn and Mango salad: 450g pre-cooked prawns (if frozen, let them thaw overnight) 1 mango (peeled and chopped) 3 tomatoes ¼ red onion finely chopped 1/2 bell pepper Juice of 2 lemons 2 tbsp extra virgin olive oil Salt and fresh ground pepper to taste For the Coriander Mayo Sauce: ¼ cup light mayonnaise ¼ cup low-fat yoghurt 1 garlic clove ¼ cup apple cider vinegar 1 tsp honey Bunch of fresh coriander (cilantro) ½ tsp salt Avocado creme: 3 avocados ½ tsp salt Juice of 1 lemon 1 tbsp olive oil All details in my website seeoleecooks dot com #easyrecipe

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