Mangoes and cashews have a natural affinity. They’re often paired in some of my favorite cuisines — Indian, Caribbean and Asian. I’d assumed it was because they’re both irresistible and thrive in the tropics. But it turns out there’s more to the story. They’re related.
Clearly, they come from a superior gene pool. Cashews, despite their rich flavor, are not only lower in fat than other nuts, but are high in oleic acid, the same heart-healthy monounsaturated fat that’s in olive oil. A source of protein and fiber, cashews are also tiny treasure chests of minerals, including copper and magnesium. An ounce (a too-easy handful) of raw cashews has 160 calories.
An average mango (about a cup, sliced) supplies your entire day’s vitamin C and 35 percent of your vitamin A, the same vitamin that’s in retinol, which makes your skin gorgeous and glowing. One serving also provides folate and fiber, all for 100 calories.
As with all families, though, there are issues. Mangoes and cashews belong to the Anacardiaceae or sumac family. You may have met some other family members — poison sumac, poison oak, poison ivy. Like their relatives, both mangoes and cashews are naturally coated with an irritating resin meant to keep predators away.