The fresh mango salsa is the hero of this dish. The combination of the sweet mangoes with salt, lemon, chilly and coriander is a delight to the taste buds. This is a really quick recipe with minimal ingredients. You can serve the same dish as individual portions in shot glasses for a cocktail party or just toss it all together with some mixed leaves to make a casual refreshing salad. For a vegetarian version, substitute the prawns with smoked tofu cubes.
More Mexican dishes:
1. Pomegranate Guacamole
2. Bean Tortilla Lasagna
3. Mexican Beans and Herb Rice
What you need-
500g large prawns, de-shelled with tails on
4- 6 cloves garlic, minced
1 tsp sweet paprika
Extra virgin olive oil
3 mangoes, cut neatly in cubes
1 red chilly, de-seeded and thinly sliced (or dry chilly flakes)
¼ cup fresh coriander leaves, chopped
¼ cup fresh mint leaves, chopped
Sea salt and freshly ground black pepper
Lemon juice to taste (depends on the tartness of the fruit)
Putting it all together-
Marinate the prawns with minced garlic, 1 tbsp olive oil, sweet paprika and seasoning. Leave aside for half an hour at least.
For the mango salsa, combine the mangoes, chilly, coriander and mint leaves in a bowl. Add 2 tbsp extra virgin olive oil, lemon juice and season well to taste. It should have a nice balance of sweet, salt, sour and spicy flavours. Chill in the refrigerator.
Heat a griddle pan, add a dash of olive oil. Once hot, grill the prawns and toss around till pink on both sides.
To plate individual portions, place the mango salsa in the center of the plate and top with 4-5 prawns. Garnish with fresh coriander and mint sprigs on top. Serve with a wedge of lemon on the side.