This delicious entree is made with green prawns, mangoes, homemade marinade and dip.

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  • Kebabs

  • 1/2 kg of uncooked medium green prawns, peeled and de-veined

  • 3 medium Calypso™ mangoes cut into 2cm cubes

  • Marinade

  • 2 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons lime juice

  • 1 tablespoon grated palm sugar or soft brown sugar

  • Dip

  • 2 ripe avocados, mashed

  • 2 tablespoons sweet chilli sauce

  • 1 tablespoon lime juice

  • 1 red chilli – deseeded and finely chopped

  • Fresh coriander leaves – finely chopped

  • Other

  • Approx. 12 Wooden skewers

  • Fresh ground salt & pepper to season

  • Fresh baby salad leaves to serve


  • 1.

    Soak the wooden skewers in cold water for 30 minutes. This will prevent the skewers from burning on the barbeque.

  • 2.

    Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved.

  • 3.

    Toss the prawns in the marinade and leave in the refrigerator for at least 1 hour.

  • 4.

    To make the dip – mix the mashed avocado, sweet chilli sauce, 1 tablespoon of lime juice and the chilli together and season with fresh cracked salt & pepper. Cover and refrigerate until ready to serve.

  • 5.

    Once marinated, thread alternate prawns & mango cubes onto the skewers.

  • 6.

    This will make approximately 12 kebabs.

  • 7.

    Pre-heat a barbeque or grill pan.

  • 8.

    Cook the kebabs on the hot grill for 2 mins on each side or until the prawns are cooked through.

  • 9.

    Before serving, mix ½ of the fresh coriander through the prepared dip.

  • 10.

    Serve the Calypso™ mango & prawn kebabs on a layer of fresh baby leaves, topped with remaining fresh coriander and a large dollop of dip on the side.


Recipe by Calypso Mango

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