Preheat the oven to 180°C/160°C fan. Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min or until cooked through. Remove the pan from the heat and set aside.

Peel the mango and chop it into small pieces. Trim and finely slice the spring onion. Finely chop the coriander. Roughly chop the cooked prawns.

Add the cheddar, mozzarella, spring onion, mango, hot sauce, coriander, and prawns to a large bowl and give everything a good mix up.

Divide the cheese and prawn mixture over one half of the tortilla wraps. Fold the tortilla wraps in on themselves and press each 'tortilla sandwich' down firmly - these are your quesadillas.

Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and mash it with a fork. Squeeze all of the lime juice over the avocado and season with salt.

Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, fry the quesadillas in batches  for 1-2 min on each side until golden brown. Spread the fried quesadillas over a baking tray and place them in the oven to keep warm while you fry the remainder. Serve the quesadillas with the smashed avocado and sour cream.