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.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (42%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 322.1mg||11 %|
|Potassium 275.6mg||7 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 16.2g|
|Protein 2.4g||3 %|
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Calories per serving: 130
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