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Kiwano with shrimps and mango

A delicious dish no matter what time of the year! But local shrimps taste best in the late summer until about November when they are plump and juicy. Make this dish with North Sea shrimp. It will taste even better!

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Filled kiwano

Preparation method

  1. Halve the kiwanos and scoop the flesh out of the skin. Place in a bowl. Save the skin to serve the dish in!
  2. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Mix the mango cubes, shrimp and the kiwano flesh.
  3. Arrange a few lettuce leaves in the reserved skin. Spoon the shrimp mixture into the skin.
  4. Squeeze the lime. Stir the cream fraîche in a bowl to loosen the texture. Season with the lime juice, salt and pepper. Drizzle with the dressing and garnish with some cress.


Nutrition value per person/bite

165 kcal
9 g
7 g
4 g
16 g
13 g
2 g

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