Ingredients
| Quantity | Ingredients |
|---|---|
| 1/3 cup (75 mL) | chopped cashews |
| 2 | unripe mangoes (2 lb/1 kg total) |
| 1/3 cup (75 mL) | each chopped fresh coriander and mint |
| 2 tbsp (25 mL) | lime juice |
| 4 tsp (20 mL) | granulated sugar |
| 4 tsp (20 mL) | fish sauce |
| 1 tbsp (15 mL) | vegetable oil |
| 1/4 tsp (1 mL) | Asian chili sauce or hot pepper sauce |
| 1 | sweet red pepper, thinly sliced |
| 1 cup (250 mL) | thinly sliced red onion |
Directions
1. In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
2. 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.
3. 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.
Makes 6 servings
Nutritional information
Per serving: about 189 cal, 3 g pro, 6 g total fat (1 g sat. fat), 35 g carb, 4 g fibre, 0 mg chol, 318 mg sodium. % RDI: 3% calcium, 8% iron, 71% vit A, 137% vit C, 18% folate.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com