Peel the mango and cut the flesh from the stone in thin slices. Wash the mint, shake dry, pluck off the leaves and chop. Mix rape oil, vinegar and lime juice. Season with salt, pepper and approx. 1⁄2 tsp. sugar.
Mix mango, mint and vinaigrette.
Rinse shrimps cold and pat dry. Cut the chillies lengthwise, remove seeds, wash and chop finely. Fry both in hot olive oil while turning for 4-5 minutes. Season with salt and pepper. Arrange the prawns on the mango salad.