Peel and dice the mango. Thinly dice the red onion. Add both to a bowl with the juice of half the limes and a pinch of salt. Stir and set aside to pickle.

Thinly slice the garlic. Devein the prawns, if needed. Pick half of the coriander leaves and finely chop the rest, including the stalks.

Set a frying pan over a medium heat. Once hot, add the desiccated coconut and toast it dry for 2–4 mins until golden. Tip into a small bowl and stir through the chilli flakes and crispy onions. Set aside.

Return the empty pan to a medium-high heat with the olive oil. Once hot, add the garlic and cook for 2–3 mins until fragrant and just golden. Tip in the prawns and cook for 2–4 mins, stirring occasionally, until pink and cooked through. Remove from the heat.

Meanwhile, reheat the rice. Stir through the finely chopped coriander and divide between bowls.

Spoon the garlicky prawns and mango salsa over the rice. Finish with a generous sprinkle of the coconut mixture and a scattering of the remaining coriander leaves. Serve with any leftover lime wedges.