Thai Green Mango Salad

Ingredients 

• 1/3 cup chopped cashew
• 1/3 cup chopped peanut
• 2 mangoes 2 lb/1 kg total
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped mint
• 2 tablespoons lime juice
• 4 teaspoons granulated sugar
• 4 teaspoons fish sauce
• 1 tablespoon vegetable oil
• 1/4 teaspoon Asian chili sauce
• 1/4 teaspoon hot pepper sauce
• 1 sweet red pepper thinly sliced
• 1 cup thinly sliced red onion

Method:

In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.