For the lime mango chutney

  • 80gr. onion
  • 300gr. mango flesh
  • 1 tbsp of sesame oil
  • Juice of one lime
  • 150gr. sugar
  • 2 tbsp white wine vinegar
  • 20gr. Ginger
  • salt
  • 4 Chilis

Peel the onions and chop finely, cut the mango flesh into 1 cm cubes. In a saucepan, heat the sesame oil and sauté the chopped onion. Boil and simmer the rest of the ingredients for one hour, lime juice, sugar, salt, vinegar, diced mango, ginger, chillies.

For the fruit Tarta

  • 1 Mango
  • 3 Kiwis
  • 3 Strawberries
  • 40gr. chives
  • 20ml. lime juice
  • 10ml. apple cider vinegar

Peel the fruit and cut into small cubes. Finely chopped the chives. Place in a bowl the lime juice and apple cider vinegar and mix everything well.

For the prawn:

  • 8 king prawns
  • 2 filo sheets (20x7cm)
  • 1 egg white to coat
  • Oil for frying

Remove the shells and heads of the prawns. Place a ready grouped filo sheet on the work surface and lightly sprinkle the edges with a beaten egg. Place the cleaned king prawns in a row, put the second filo pastry with the egg white and cover the king prawns, so that the tail is still visible. Press the gaps well and cut between the gaps. Heat the oil to 175°C and fry the prawns for 3-5 minutes in it.