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Mango & prawn barbecue skewers

Mango & prawn barbecue skewers

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

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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


  1. Prepare and light the barbecue or preheat the grill to high. Soak 8 small wooden skewers in cold water to prevent them from burning.

  2. Remove the skin and stone from the mango, then cut the flesh into evenly sized chunks. Cut any large pieces of monkfish in ½.

  3. 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.

  4. 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.

  5. Mix the mango chutney with 1 tsp water and brush over the skewers just before serving, garnished with the coriander leaves.

Cook’s tip

If you can’t get hold of monkfish, you can use double the quantity of prawns instead.


Typical values per serving when made using specific products in recipe


352kJ/ 83kcals



Saturated Fat












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