1-First Step: Prepare all of the fresh ingredients Start by getting every ingredient ready before you mix anything. Chop the 600g of cooked and peeled prawns into 1cm pieces and set them aside in a large bowl. Finely dice the 1/2 small red onion, small Lebanese cucumber, 1/2 medium avocado, and 1/2 small mango. Remove the seeds from the chilli, chop it finely, and finely chop the chives as well. This recipe moves quickly, so it helps to have everything in small bowls before you begin. If you are making Avocado Mango Cups for a crowd, this step makes assembly much easier. It also helps keep the avocado from sitting too long before serving.

2-Second Step: Mix the dressing base Add the 1/3 cup aioli and 2 tsp lime zest to a medium mixing bowl. Stir in the chopped chilli and chives. This base gives the Avocado, Mango, And Chilli Prawn Cups their creamy, fresh, and slightly spicy flavor. If you want less heat, use a smaller amount of chilli. If you like more spice, keep a little extra chilli ready for garnish. The lime zest is important because it lifts the whole dish. It adds a bright citrus note that works well with the prawns and fruit. For home cooks who like simple steps, this is the part that brings the whole filling together without needing a separate sauce pan or stove.

3-Third Step: Add the vegetables and fruit Next, add the finely diced red onion, cucumber, avocado, and mango to the bowl. Mix gently so the avocado stays in neat pieces. The cucumber adds crunch, the mango adds sweetness, and the red onion adds a sharp bite. Together they help make these Chilli Prawn Cups more interesting than a plain prawn salad. If you are cooking for diet-conscious guests, this is also the stage where you can keep the filling light by using only a thin coating of aioli. The dish already has plenty of flavor, so you do not need to overload it with dressing.

4-Fourth Step: Fold in the prawns Add the chopped prawns to the bowl and toss gently until everything is evenly coated. Try not to mash the avocado while mixing. You want each spoonful to have a little bit of prawn, fruit, vegetable, and dressing. This is what gives Avocado Mango and Chilli Prawn Cups their fresh, balanced texture. Season with salt and black pepper to taste. Taste the mixture before filling the lettuce leaves. If the mango is very sweet, a little extra lime zest can help balance it. If the prawns are already salted, use less salt than usual.

5-Final Step: Fill the lettuce cups and serve Spoon the prawn mixture into individual baby cos lettuce leaves. Use the leaves like small boats or cups, and fill them just before serving so they stay crisp. Finish with extra chilli and chives on top for color and a little more flavor. Serve immediately. This appetizer is best when it is cold and fresh. That makes it a good choice for Christmas Day, summer parties, and any event where you want a dish that feels light but still looks special. If you are serving it on a platter, keep the lettuce leaves chilled until the last moment. That way the cups stay neat and crisp for your guests. Best result: assemble the Avocado, Mango, And Chilli Prawn Cups just before serving so the lettuce does not wilt and the avocado stays fresh.