Cook the diced vegetables with orange juice and stock until soft. Just before the end of the cooking time, add the mango. Season the soup with salt, pepper, chilli and gingerbread spices.
Dice the sunflower bread and toast it in half the butter to make croutons.
Briefly cook the prawns in the remaining butter, remove from the pan and set aside. It is best to pour the gravy into the soup.
Put the soup in plates, add croutons and prawns and garnish with cress.