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17 December 2012,03:56 by
Ponmathi Srilekha.S

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Serves :

Preparation Method :

  • Place the tomatoes in a heatproof bowl and pour over enough boiling water to cover.
  • Let stand for 1 - 2 minutes, then remove the tomatoes with a slotted spoon, peel off the skins and refresh in cold water. Dice the flesh and place in a large, non-metallic bowl.
  • Slice the mango lengthways on either side of the flat central seed. Peel the two mango pieces and cut the flesh into chunks.
  • Slice and peel any remaining flesh around the stone, then cut into chunks. Add to the tomatoes with any juice.
  • Add the chili, lime juice, chopped coriander and salt and pepper to taste. Cover and chill in the refrigerator for 2 hours to allow the flavors to develop.
  • Remove the dish from the refrigerator. Fold the prawns gently into the mango mixture and divide between 4 serving dishes.
  • Garnish with chopped coriander and serve at once.


  • 6 cherry tomatoes
  • 1 large ripe mango
  • 1 fresh mild green chili, deseeded and finely chopped
  • Juice of 1 lime 
  • 1 tablespoon chopped fresh coriander 
  • 400 grams shelled jumbo prawns, cooked 
  • Salt and pepper
  • Fresh coriander, chopped, to garnish

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