Sweet Mango and Cashew Salad with Chile-Lime Dressing and Fried Shallots

I saw this is yesterday's paper, and wanted to share it with you!
(no serving size)

1/2 cup fresh lime juice
3&1/2 t. liquid palm sugar or honey
1 fresh bird's eye chili or jalapeno*, finely chopped - wear gloves*
1 t. kosher* salt or 2 t. fish sauce
3 ripe mangoes (preferably golden Philippine mangoes), peeled and cut into 1/2" pieces
1/4 cup finely chopped fresh cilantro leaves
1/4 cup roasted unsalted cashews
2 T. fried shallots

Prepare the dressing by combining the 1st 4 ingredients in a small bowl, stirring well to blend the flavors. Combine the mango and cilantro in a large bowl. Pour in the dressing, and toss to mix well. Toss in the cashews and fried shallots, mix well and serve.

To make liquid palm sugar: Place a 17 oz. block of palm sugar in a small pot with 1 cup water, and bring to a boil over med. heat without stirring. After about 20 min. (do not stir while it is boiling), the sugar should be completely melted. You will see large bubbles appearing on the surface, and the sugar will appear thicker. Cool and pour into a glass jar. It will keep in the fridge for up to 3 months.

To make fried shallots: Combine 1 t. salt and 1 cup water in a med. bowl. Add 1/2 lb. shallots, and soak for 5 min. to soften the skin and make peeling easier. Drain the shallots; dry them thoroughly on paper towels. Peel and thinly sliced. Place a wok or skillet over med.-high heat. When the wok is hot, add 1 cup peanut oil or EVOO. Add the shallots, and fry until golden brown and crisp, 15-20 min. Remove shallots with a slotted spoon, and allow to cool on a paper towel. Store shallots with 1/4 of the oil in a airtight container in the fridge for up to 3 months.

"It doesn't matter where you live. It is the adventure of living that is important."

Have FUN out there today, and help out someone in need!!

Love,

Machete Milletti