Mango Macadamia Seafood or Chicken Salad - Thermomix Recipes from Steph

Mango Macadamia Seafood or Chicken Salad

Dressing Ingredients

40g sesame oil

2 tbsp curry powder (we recommend you use the recipe from the Vegetarian Cookbook – page 18)

40g whole ginger peeled

3 cloves garlic

1 brown onion peeled and halved

Large bunch mint

Large bunch coriander

100g roasted and salted macadamia nuts

Flesh of 1 large mango

40-50g lemon juice (or juice 1 large lemon)

50g rice wine vinegar

100-150g coconut cream (depending on taste)

Dressing Method

Place sesame oil, curry powder, ginger and garlic into TM bowl and mince together for 5-10 seconds on speed 6.

Sauté at 100˚C for 3 minutes on speed 3.

Add onion and herbs and chop for 5-10 seconds on speed 7.

Add remaining ingredients and pulse until dressing comes together 4-5 times on Turbo. Set aside.

Salad Ingredients

200g prawn cutlets (tail on)

200g snapper fillets cut into 2cm cubes

OR 2 sliced chicken breast fillets

90g organic udon noodles

250-300g salad greens of choice

100g bean shoots

1 large mango diced

100g roasted salted macadamia nuts

3 spring onions sliced diagonally

1 quantity mango dressing.

Salad Method

Place prawns on top Varoma tray, and fish in Varoma dish. (Or chicken breasts sliced into 3-4 pieces lengthways.)

Put at least 1 litre of water into TM bowl, and heat until boiling at Varoma temperature on speed 2. Switch to reverse + speed 1 and place noodles through lid while blade is turning. Push noodles down as they heat until completely inside TM bowl.

Place Varoma into position and steam the fish for 15-18 minutes at Varoma temperature on reverse + speed 1.

When fish is cooked, remove and cool slightly. Drain noodles and mix with 1/3 dressing.

Serve on top of salad made from remaining ingredients and drizzle with additional remaining dressing.


  1. avatar Cook by Numbers Says:

    I would love to make this salad but I can’t seem to find the curry powder recipe. Could you guide me to it please?

  2. avatar Steph Says:


    I think this recipe is from the Thermoblog? I have made it several times now and tweak it slightly everytime… it’s wonderful! I notice it has since been published in the Meat on the Menu cookbook as Mango Macadamia ChickenNoodle Salad.

    I have added info that the curry powder is taken from the Vegetarian Cookbook on page 18, should you not have this recipe book it is a combination of 2 teaspoons each of whole spices – coriander, cumin, fennel and ground turmeric, chilli flakes 2 curry leaves, 1 teaspoon cardamon seeds and cloves and half a cinnamon stick.

    Roast for 8 minutes at 100 deg on speed 2 then mill for 20 seconds on speed 9. Hope this Helps – Have a Merry Christmas!

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