Peel and dice the mango and avocado. Wash the spring onions and chilli and cut into thin rings. Wash, quarter and cut the SalaRico into strips, arrange on a plate or dish with the mango and avocado. Mix a dressing using the vinegar, honey, chill and onions and season with a little salt to taste. Gently heat the oil in a frying pan (must not steam) and flavour with the garlic. Fry the prawns and add to the salad. Drizzle the dressing over the salad and garnish with pieces of coriander.