Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer.
To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly warm the salsa. Serve the skewers on the salsa, sprinkle with herbs.
