Instructions: Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir-fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.

Add the rice wine, and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water). Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.

Serve with Thai jasmine rice. Tease 2 tablespoons of mango into shreds with the tines of a fork (or julienne finely), cut the whites from 4 to 5 spring onions, and thinly slice about 3 tablespoons of the green tops. Julienne the bell peppers, and garnish the dish with the mango, onions bulbs and sliced tops.

Comments: There is a little confusion in the name of the dish: mamuang is mango, but in the full formal Thai language mamuang himaphan is a cashew nut; the logic is as follows: himaphan refers to the Brahministic equivalent of the Garden of Eden, and the bean in which the cashew nut grows is similar to a small mango, hence the cashew is the "mango of paradise". However this leads to one of those delightful double recipes, which is a sort of culinary pun, which the Thais seem to be particularly fond of.

To add an element of piquancy to the dish you can include a small amount of shredded mango - it is however quite optional if you prefer to leave it out. The sauce includes honey as a sweetener, again the connotation is of the land of the dawn paradise - but if you prefer you can use sugar (preferably palm sugar), though the sauce wont have quite the same flavor.

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