If you are using wooden kebab sticks like I did, fill your sink with a few inches of cold water and pop your kebab sticks into the water to soak until you need them. This will stop them burning on the barbecue.
Zest and juice your lime into a medium sized bowl.
Add in the toasted sesame oil and give it a good whisk together.
Chop your tofu into 18 equal sized cubes and place it into the bowl with the marinade and give it a very gentle stir so all of the cubes are covered and leave for 10 minutes.
Meanwhile peel and dice your mango into at least 18 chunks.
Measure out your coconut into a medium sized bowl.
When the 10 minutes are up grab your kebab sticks out of the water and pat off any excess water.
Carefully take your tofu cubes and lightly toss them in the coconut until covered.
Then place a cube of tofu followed by a cube of mango on each kebab stick until you have 3 cubes of each on the stick. Place them in the fridge until time to cook.
To grill them on the barbecue or using a griddle pan lightly oil it and place the kebabs on the hot grill / pan. Turning every 1 to 2 minutes. You are looking for each side to be lightly toasted and the mango to have a few caramelised marks on it.
If eating warm, enjoy straight away. If you wish to save it for later wait till it has fully cooled to room temperature box it up in an airtight container and enjoy for lunch / dinner the next day.
Eat this dish within 24 hours of cooking.