Dried chili mango from the local grocery store (that carried Mexican food). Chop it up (much easier with kitchen shears than a knife). In a dry pan, toast cashews for a few minutes, stirring. Add a bit of butter, a little Jaffna curry powder, some jaggery sugar, some water to make a glaze. Stir for a few minutes until nuts are nicely coated and cooked. Add in the mango bits. Stir until well-combined, taste (carefully), add salt / sugar as desired. Turn out onto a foil-lined tray to cool. About ten minutes, start-to-finish. Totally addictive.