Recipe Ingredients

• 1 bag SPAR pink prawn tails thawed (750 g)
• 375 ml SPAR long grain parboiled rice
• 5 ml salt
• ½ can SPAR lite coconut milk
• ¼ bottle SPAR mango chutney
• 1 bunch fresh mint, rinsed and shredded
• 2 ripe mangoes, cubed
• ½ bunch fresh dhania (coriander), rinsed and coarsely chopped
• 1 medium red onion, finely diced
• salt and freshly ground black pepper to taste
• SPAR olive oil
• Salt and freshly ground black pepper

Hints & Tips

To cube the mango easily, slice off both rounded sides, from the stalk end.
On each of the two slices, cut in two directions, down to the skin, through the flesh.
Hold a slice on both ends, and pull downwards to semi- invert the skin, so the cubes become exposed and easy to manoeuvre off the skin with the flat side of the knife, directly into the bowl.
When mangoes are out of season, used canned mangoes but drain off the syrup really well.
If you enjoy a hotter dish, include 2 finely slivered chillis when flash-frying the prawns.