Mango Chicken Salad with Coconut and Tamarind

INGREDIENTS

2 tbsp

tamarind paste

1/4 cup

warm water

1/4 cup

freshly squeezed lime juice

1 tbsp

honey

1/3 cup

extra-virgin olive oil

1/2 tsp

kosher salt (plus more for seasoning chicken)

1/4 tsp

freshly cracked black pepper

1 tbsp

mayonnaise (may substitute yogurt or sour cream)

roasted large chicken breast halves (skin and bones removed and then cut into ½-inch cubes)

1 pinch

granulated sugar (or more to taste)

1 pinch

ground cumin (or more to taste)

1 pinch

ground coriander (or more to taste)

1 pinch

paprika (or more to taste)

1 pinch

tumeric (or more to taste)

1 pinch

cayenne pepper (or more to taste)

large, ripe but firm mangos (cut into ½-inch cubes, see notes)

1/3 cup

unsweetened coconut flakes (lightly toasted in a hot skillet)

1/2 cup

lossely packed fresh mint leaves

freshly cracked black pepper (to taste)