This is a wonderfully summery ,refreshingly light and spicy side dish which can be served with steaks, seared Tuna, swordfish or mackerel.
- Peel the mango, remove the stone and dice the flesh into chunks. Chop the shallots up finely, juice the lime, slice the chilli up the middle, remove the seeds and chop the rest very finely.
- Roast the cashew nuts in a dry frying pan until they are light brown in colour.
- Mix the lime juice, fish sauce, sugar and shallots. Add the mango and gently mix.
- Serve in a bowl and garnish with the parsley and roasted cashew nuts.