We've found the first use for your first Alphonso - prawn and mango salad recipe from Milanda Jagtiani, ex-owner of Sante and founder of new catering service, Milanda.

Ingredients

1/4 kg prawns

1 tbsp chives (snipped)

1 mango (sliced)

3 tbsp celery (chopped)

1/2 tsp Tabasco

3 tbsp mayonnaise (light or full fat)

3 tbsp red pepper (diced)

1 tbsp sweet chili

1/2 tsp salt

1 tsp coarse black pepper (ground)

Method

Blanch prawns by putting them into boiling salted water for 3 minutes, and then into ice water. Cut the mango into attractive slices and retain the sides and pulp for the dressing. In a blender, add the mayonnaise, mango, Tabasco and sweet chili sauce. Blend well. Gently fold in the prawns, celery, chives and red peppers into the dressing. Arrange the salad in a serving goblet and garnish with a sprinkling of chives.