Step 1

In an 8-inch skillet over medium, toast the coconut and cashews, stirring, until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate and cool to room temperature. Meanwhile, in a large bowl, stir together the onion, lime zest and juice and ¼ teaspoon salt; let stand for 15 minutes.

Step 2

To the onion mixture, stir in the oil and ¼ teaspoon each salt and pepper. Add the mangoes and mint, then toss. Taste and season with salt and pepper. Transfer to a platter and sprinkle with the coconut and cashews.

Step 3

Optional garnish: Flaky sea salt OR thinly sliced Fresno or jalapeño chilies OR both