Soak the wooden skewers in cold water for 30 minutes. This will prevent the skewers from burning on the barbeque.
Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved. Toss the prawns in the marinade and leave in the refrigerator for at least 1 hour.
To make the dip “ mix the mashed avocado, sweet chilli sauce, 1 tablespoon of lime juice and the chilli together and season with freshly cracked salt & pepper. Cover and refrigerate until ready to serve.
Once marinated, thread alternate prawns & mango cubes onto the skewers. This will make approximately 12 kebabs.
Pre-heat a barbeque or grill pan. Cook the kebabs on the hot grill for 2 mins on each side or until the prawns are cooked through.
Before serving, mix ½ of the fresh coriander through the prepared dip.
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.