Put the prawns in a non-metallic dish.
Combine honey, chilli, oil, lime zest and juice, garlic, ginger and coriander together, pour over prawns and toss well to coat.
Cover and marinate in the fridge for at least 3 hours, turning occasionally.
Soak eight bamboo skewers in water for 30 minutes.
Score a cross in the base of each tomato, cover with boiling water for 30 seconds then plunge into cold water. This softens the skin so it can be easily peeled away from the base.
Dice the tomatoes, discarding the cores and saving the juice, placing in a bowl along with mango, onion, lime zest and juice and coriander.
Preheat griller or BBQ hotplate to high.
Thread four prawns on each skewer and cook for 4 minutes turning halfway through cooking. Continue brushing remaining marinade over skewers as they cook. Prawns will be lightly browned and pink as they are cooked.
Serve kebabs with salsa and rice, vegies or salad.