Combine the garlic, chilli sauce, oil, lime juice and mint in a small jug. Stir well.
Thread three prawns onto 2 wooden skewers (soak first in cold water to prevent the skewers scorching), repeat 3 more times.
Brush the prawns with the lime dressing then grill under a hot grill for 3-4 minutes each side until tender and pink.
Using a potato peeler, peel cucumber into long thin strips and place in a bowl with the tomatoes, salad leaves and mango. Serve the grilled prawns with the salad and a bowl of the dressing to drizzle over.