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The dish all your dinner party guests will be raving about

written by Rebecca Goulter
We’re halfway through Spring and that means one thing – barbeque season is approaching!  This may sound sacrilegious for us Queenslanders, but steak isn’t the only meat you can cook to wow your guests.  Let’s go for something with a zesty lime twist and uses our favourite summer fruit … mangoes!
This gorgeous BBQ prawn and mango salsa is easy to prepare and a guaranteed hit.  Even better news is that you can source all of the ingredients right here at the Saturday Fresh Market!  Check out our stallholder recommendations below.
For the prawns

  • 16 king prawns, peeled and de-veined
  • Half a red chilli, finely chopped
  • Zest and juice of half a lime
  • 1 tbsp coriander, finely chopped

For the salsa

  • 2 ripe mangoes, roughly chopped
  • 1 shallot, finely chopped
  • Juice of half a lime
  • 1 tbsp cordiander, finely chopped
  • 2 tbsp extra virgin olive oil


  1. Combine all prawn ingredients, except olive oil, in a bowl and mix well. Cover and pop in the fridge for 1 hour.
  2. Combine all ingredients for the salsa in a bowl, cover and refrigerate for an hour.
  3. Soak 8 bamboo skewers in a bowl of water for 15 minutes. Dry off and skewer two prawns on each one.
  4. Pop the BBQ on medium high and fry the prawn skewers for two minutes on each side until fully cooked.
  5. Get your mango salsa out of the fridge, plate up, and use some of the extra limes to garnish a well-earned Corona!

So where to grab the goods to make this mouth-watering dish?  Jim’s Berries and Paul’s Premium Produce are selling bonza mangoes and limes this month.  For all your herb needs, visit LTTT Fruit & Veg in Aisle 3, and just around the corner you can find a range of quality olive oils at Olives You!  Lastly, king prawns are going for a song at either Rocklea Fresh Seafood (pictured) or Davy Jones Seafood.
TLDR:  Visit the Saturday Fresh Market to make your spring barbeque the talk of the town.