Green mango salad

Ingredients: 1/3 cup (75 ml) chopped cashews or peanuts; 2 unripe mangoes, 2 lb/1 kg total; 1/3 cup (75 ml) chopped fresh coriander; 1/3 cup (75 ml) chopped mint

2 tbsp (30 ml) lime juice; 4 tsp (18 ml) granulated sugar; 4 tsp (18 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 onions

Preparation: 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.