All Fired UpBBQ & Grill

Grilled Prawns with Mango and Black Pudding

Name: Grilled Prawns with Mango and Black Pudding
Total time: 40 min
Yield: 2 servings
Ingredients: For the Mango Relish:; 1 Onion, finely chopped; Thumb sized piece of ginger, minced; 2 garlic cloves, minced; 1 ripe Mango, peeled and roughly chopped; 2 tbsp brown sugar; 1 red chilli, diced (remove the seeds for milder heat) or your favourite hot sauce; Tsp mustard seeds; Black pudding (2-3 slices per person); Shelled Raw Prawns, deveined (4-5 prawns per person); To Serve:; Thick slices of Sourdough bread; A Big knob of butter

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 2Medium

Time40 min

Serves2

SkillMedium

ShowAll Fired Up

Method

In an oiled pan add the mustard seeds and toast on a low heat for 3 minutes

Spoon the sugar in and cook until it turns a gorgeous amber shade

Add the mango, chilli, ginger and garlic, then turn the heat up to medium and cook for another 3 minutes

Add the onions, season with salt & pepper and sweat for 5 mins

Slice the Black pudding into half inch sliced and cook over the grill.

Drizzle the prawns with a little bit of olive oil and season - put onto 2 skewers and grill over a high heat (3mins each side until they turn from translucent to pink all over).

Toast the sourdough bread on the barbecue or in a toaster and butter the bread.

Top the toast with a layer of the Mango relish, then the crumbled black pudding and top with the grilled prawns.

Cook's notes

Toast the mustard seeds in the oil over a low heat for a few minutes, then let the sugar cook to a gorgeous amber before the mango goes in — that caramel is the backbone of the relish.
Use a ripe, fragrant mango; a hard underripe one won't break down or sweeten the same way.
Prawns cook fast — three minutes a side over high heat, until they turn from translucent to pink all over; any longer and they toughen.
Thread the prawns onto two skewers so you can turn them all at once and they don't spin or fall through the bars.
Grill the black pudding until crisp at the edges so it crumbles nicely over the toast rather than sitting heavy.

Serve with The buttered, grilled sourdough is built in; a sharp, dressed rocket or watercress salad on the side cuts the richness, with a cold pale ale or a crisp white to drink.

Make ahead & storage The mango relish keeps 3 to 4 days sealed in the fridge and is good warm or cold; grill the prawns and black pudding to order, as both are at their best straight off the heat.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

356kcal

9gprotein

59gcarbs

11gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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