Crab and mango salad recipe

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  • Healthy
serves: 4
Cooking: 15 min

Nutrition per portion

Calories 184 kCal 9%
Fat 11g 16%
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  • Mix honey with fresh mint, red chilli and tangy lime to make this refreshing, tasty salad.


    • 1 large-ish firm but ripe mango
    • ½ cucumber
    • 12 small radishes, trimmed
    • 4 handfuls of fresh watercress
    • About 12 mint leaves and a few small shoots
    • 2 x 100g packs fresh white crabmeat
    • Lime wedges to serve
    • A few fresh coriander leaves, optional
    • For the dressing:
    • Finely grated zest and juice of 1 lime
    • 1tbsp groundnut oil
    • 2tbsp sesame oil
    • 1tsp honey
    • 1 red chilli, deseeded and finely chopped


    • Halve the mango lengthways each side of the stone then cut the flesh away from the skin and cut the mango into thin slices.

    • Halve the cucumber, scoop out the seeds and then slice the flesh. Slice the radishes thinly.

    • Arrange the watercress sprigs on four plates with the cucumber, mango and slivers of mint leaves. Spoon the crabmeat on top.

    • Mix the dressing ingredients and spoon over the salad. Serve with lime wedges or ‘cheeks’.

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