Put the red chili sauce, minced garlic, chopped red chili, red chili powder, crushed black pepper, salt, chopped coriander, and mint leaves in a small bowl. Mix well and set aside.
Combine mango cubes, prawns, and onion together in a platter.
Pour the dressing over the salad. Toss to combine and serve.
Prawns/shrimps- Boiled, grilled, or fried. I have used medium-sized tiger prawns to make this summer salad. Use any variety or any size of shrimps you like. If you like you can chop them as well.
For the best texture use ripe mangoes that are firm.
Substitute lime with lemon, if lime is not available.
Adjust chili as per your tolerance.
Serving: It tastes great as a light lunch or as a side salad. It could also be served over some lettuce or salad greens.
It tastes best when freshly made. However, it can be made a few hours ahead. Just store mango cubes, cooked prawns, and dressing separately. When ready to serve, add freshly sliced onions and toss everything together to combine.