• Rinse the gambas
• Remove their heads and peel them
• In a large frying pan, brown the gambas with olive oil over low heat and season with salt. Keep aside.
• Deglaze with coconut milk, the tomato coulis, lemon juice, orange juice and curry powder
• Let it simmer on a low heat
• Meanwhile, prepare the couscous as indicated on the pack
• Incorporate the gambas and mangos away from the heat
• Put back on the heat
• Season with salt and pepper
• Pour the sauce on your dish before serving

Suggestion:

• You can add milk to the sauce if it is too thick
• You can replace gambas with prawns