8 prawns, deveined, cooked and shelled
6 leaves of radicchio, julienned
1 Belgian endive, julienned
leaves of 2 basil stalks, roughly chopped
1 clove garlic, finely chopped
1 tsp palm or brown sugar
juice of 1/2 lime
6 tbsp safflower or extra virgin olive oil
salt and pepper to taste
1. Begin preparing the dressing by combining the basil, garlic, sugar and lime juice in a mixing bowl. Slowly whisk in the oil until it thickens. Season with salt and pepper to taste.
2. Half the mango, being careful to cut around the large seed in the middle. With a large spoon, scoop out the flesh and cut into slices 1/4" thick. Next, half the prawns by cutting down their backs from neck to tail. Mix the radicchio and endive julienne together and place on the plates so that it takes up about 1/3 of the space. Arrange the mango slices and prawns so that they overlap each other on the plates, barely on top of the julienned radicchio and endive.