In a small bowl, combine 1 tablespoon of red chili sauce, 2 minced garlic cloves, 1 chopped long red chili, ⅙ teaspoon of red chili powder, ¼ teaspoon crushed black pepper, and salt to taste. Add 2 tablespoons of fresh lime juice along with 1 tablespoon each of chopped coriander and mint leaves. Mix everything well until you achieve a smooth, vibrant dressing, and set it aside.

While the dressing sits, peel and dice 2 ripe mangoes into 1-inch cubes. In the same bowl, slice ½ medium-sized red onion thinly. Then, add the diced mangoes and sliced onions to a large mixing platter. Gently fold in 8 medium-sized cooked prawns.

Drizzle the prepared dressing evenly over the mango, prawns, and onions in the platter. Gently toss the salad ingredients together, being careful not to mush the mangoes.

Transfer the mixed salad to a serving dish and garnish with extra chopped coriander or mint leaves for a pop of color and freshness. Serve immediately for the best experience.

If preparing ahead of time, store the mangoes, cooked prawns, and dressing separately in airtight containers in the refrigerator.