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1
Lower bugs into large pan of lightly salted boiling water.
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2
Simmer uncovered for 4 to 5 minutes or until shells have changed to an orange red color.
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3
Gently separate the heads from the bodies.
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4
Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs.
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5
Pull shell apart and ease out the flesh.
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6
Cut each piece of flesh in half, lengthways.
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7
To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh.
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8
Place flesh in a food processor.
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9
Add sour cream, juice, sugar and sauce.
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10
Process for 20 to 30 seconds or until smooth.
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11
Refrigerate, covered, until needed.
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12
If the sauce is too thick, add a little extra cream or juice.
