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Prep Time
15 mins
Total Time
30 mins
Serves 8


extra-firm mangoes, peeled and cut into matchsticks
1/4 cup
coarsely chopped fresh cilantro
60 mL
1/4 cup
coarsely chopped roasted cashews
60 mL
3 tbsp
fish sauce
45 mL
1 tbsp
sugar or honey
15 mL
2 cloves
garlic, minced
1 tbsp
chopped fresh ginger
15 mL
1/4 cup
mild sweet chili sauce
60 mL
2 tbsp
rice vinegar
30 mL
Cooked Colossal Black Tiger Shrimp (13-15 ct),
thawed and patted dry with paper towel
2 tbsp
sesame seeds, toasted
30 mL
1/4 cup
thinly sliced green onions
60 mL


Step 1

In a bowl, combine mangoes, cilantro, cashews, fish sauce and sugar or honey. Set aside.

Step 2

In a skillet, combine garlic, ginger, chili sauce and vinegar and bring to a boil over medium-high heat. Cook until sauce is reduced by half, about 5 to 10 min.

Step 3

Add shrimp, sesame seeds and green onions to skillet and heat for 2 to 3 min., stirring to coat shrimp. To serve, spoon mango salad onto a platter and top with shrimp.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
3 g
15 g
2 g
10 mg
3 g
590 mg
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