Peel the mangos, cut the flesh from the stone and cut into 1cm wide strips.
Wash the spring onions and thinly slice.
Wash the chilli, halve, deseed and cut into thin rings.
Peel and finely dice the garlic and ginger. Wash the coriander, pat dry and finely chop. Mix the onions, chilli, garlic, ginger and coriander in a bowl.
Halve the lime and squeeze the juice. Add 2 tbsp olive and sesame oils and season with a pinch of sugar and salt.
Mix in the mango strips.
Wash the prawns and drain well. Fry in a pan in the remaining olive oil for 4 minutes until pink and starting to brown slightly.
Arrange the mango salad on plates and serve garnished with the fried prawns and more coriander.