Sweet mango, juicy prawns and zesty lime come together in these irresistible little sliders.
The perfect fresh and fuss-free bite for Spring entertaining.
PREP: 15 mins | COOK: 5 mins | MAKES: 10
Ingredients
- 10 mini brioche rolls, halved
- 400 g cooked king prawns, peeled and deveined
- 2 mango cheeks, finely diced
- 1 small Lebanese cucumber, peeled and finely diced
- Finely grated zest and juice of 1 lime
- 1 tablespoon finely chopped dill
- Freshly cracked black pepper
- 3 tablespoons whole-egg mayonnaise
Method
- Preheat the oven to 180°C fan-forced. Arrange the brioche halves on a baking tray, keeping the tops and bases together. Warm for 4-5 minutes, then set aside to cool slightly.
- Roughly chop the prawns and place in a bowl with the mango, cucumber, lime zest and juice and dill. Season with black pepper and gently toss to combine.
- Spread the brioche bases with mayonnaise. Spoon over the prawn mixture, top with the remaining brioche halves and arrange on a large platter or board to serve.
Make ahead: Prepare the prawn mixture up to 3 hours ahead and refrigerate. Assemble the sliders just before serving.
