3 medium ripe mangoes
300g snow peas, trimmed, thinly shredded lengthways
1½ cups coconut flakes, lightly toasted
½ small red onion, thinly sliced
1 cup chopped fresh coriander
1 cup chopped fresh mint
32 cooked tiger prawns (about 1.2kg) peeled and deveined, leaving tails intact
½ cup coconut milk
¼ cup lime juice
2 tablespoons fish sauce
2 teaspoons chilli sauce
2 teaspoons brown sugar
1 teaspoon finely grated fresh ginger
To make dressing, combine all ingredients in jug. Whisk well.
Using a sharp knife, slice cheeks off mangoes close to the stone. Using a large spoon, scoop out the flesh close to the skin of each cheek. Thinly slice.
To serve, place mangoes, snow peas, coconut, onion, coriander, mint and prawns in a large serving bowl. Toss to combine. Drizzle with dressing.