Created by ImPat on May 24, 2018
Step 1: To make the mango salsa, peel mongo and cut away flesh, then cut into 1cm pieces and place in a bowl with the remaining ingredients and gently stir to combine.
Step 2: Peel prawns, leaving tails intact (personally I remove the tails) and devein.
Step 3: To butterfly, cut each prawn in half lengthways, without cutting all the way through and then open prawns out flat and place in a shallow dish.
Step 4: Combine the sauces and juice in a small jug and pour over the prawns and season with salt and pepper and toss to coat.
Step 5: Heat a large, lightly oiled grill plate over medium to high heat and add prawns in two batches and cook for about 2 to 3 minutes, turning occasionally, or until cooked.
Step 6: Serve the prawns with mango salsa and lime cheeks/wedges.