Mango & prawn barbecue skewers

Name: Mango & prawn barbecue skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 1 ripe mango; 240 g pack No.1 British Monkfish Chunks; 180 g extra large raw king prawns; 1 tsp Cooks' Ingredients Chaat Masala; 1 tbsp Vegetable oil; 1 tbsp mango chutney; Few coriander leaves, to garnish

The juicy mango chunks are delicious charred with delicately spiced prawns and monkfish in this Martha Collison recipe.

0 out of 5 stars(0) Rate this recipe

Low in saturated fat

Serves8
CourseBuffet
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 ripe mango
240g pack No.1 British Monkfish Chunks
180g extra large raw king prawns
1 tsp Cooks' Ingredients Chaat Masala
1 tbsp Vegetable oil
1 tbsp mango chutney
Few coriander leaves, to garnish

Prepare and light the barbecue or preheat the grill to high. Soak 8 small wooden skewers in cold water to prevent them from burning.
Remove the skin and stone from the mango, then cut the flesh into evenly sized chunks. Cut any large pieces of monkfish in ½.
Put the monkfish and prawns into a bowl and add the chaat masala, ½ tsp sea salt and oil. Toss well to coat, then thread onto the drained skewers, alternating between prawns, monkfish and mango.
Grill the skewers for 4-5 minutes on each side, or until the prawns are pink and opaque, the monkfish is cooked through and the mango is beginning to char.
Mix the mango chutney with 1 tsp water and brush over the skewers just before serving, garnished with the coriander leaves.