• 1 large, ripe mango by Sainsbury's, stoned and peeled – reserve a quarter of mango and cut into 3cm cubes
  • 1 celery by Sainsbury's, washed, topped, tailed and roughly chopped
  • 3 large spring onions by Sainsbury's, washed and trimmed
  • zest and juice of 1 lime
  • 75 ml extra virgin olive oil by Sainsbury's
  • 31 g pack fresh coriander by Sainsbury's, washed and finely chop half and roughly chop the remainder. Reserve a sprig or 2 for garnish
  • 400 g cooked chicken, stripped from the bone
  • half cucumber by Sainsbury's, unpeeled and cut into long sticks
  • 8 cherry tomatoes by Sainsbury's, washed and quartered
  • 0.25 X 400g pack of beansprouts by Sainsbury's, washed
  • 2 tbsp desiccated coconut by Sainsbury's, toasted
  • 70 g pack wild rocket by Sainsbury's, washed


  1. 1

    Place the mango (leave the cubes), celery, spring onions, lime zest and juice into a food processor and whizz at the same time as pouring the oil in. 

  2. 2

    Stir in the finely chopped coriander, chicken, cucumber, tomatoes and beansprouts.

  3. 3

    Mix in the rest of the mango. Place on a plate and serve with rocket leaves and garnish with sprigs of coriander and toasted coconut.


    Chef's note: to toast the coconut, place it on a baking tray and cook in the oven for a few minutes, turning constantly, as it cooks quickly!

Nutritional Details

Each serving provides
  • Energy 1758kj 420kcal 21%
  • Fat 27.4g 39%
  • Saturates 8.4g 42%
  • Sugars 10.4g 12%
  • Salt 0.55g 9%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

11.2g carbohydrate 4.7g fibre 30.1g protein

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