If you don't have Marsala, use rum or broth in its place.  Also, search for the Ataulfo (Manila or Champagne) mangoes and don't substitute Tommy Atkins mangoes as the Ataulfo are creamy sweet and meaty, whereas the Tommy Atkins are fibrous and not as flavorful.

Ingredients
1/2 teaspoon brown sugar
1-1/2 teaspoon black pepper, divided
Pinch cayenne
Pinch cinnamon
1/4 cup olive oil, divided
1/2 cup salted cashews
1-3/4 pound boneless, skinless chicken breast, cut into 2-inch
chunks
1 teaspoon sea salt
1/4 cup minced scallions
2 tablespoons chopped basil stems (lemon or Thai if available)
3 garlic cloves, minced
2 tablespoons Marsala wine
1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2
small mangoes)
1 to 1-1/2 teaspoons cider vinegar, to taste
1/3 cup chopped fresh basil leaves, lightly chopped

Instructions
In a small bowl, stir together the brown sugar, 1/2 teaspoon
black pepper and cayenne. Heat 1 tablespoon oil in a large skillet
over medium-high heat. Add the cashews and sugar-spice
mixture to the skillet; cook, stirring, until nuts are golden, 2-3
minutes. Scrape nuts into a bowl.

Wipe out skillet with a paper towel. Season chicken all over with
salt and remaining 1 teaspoon pepper. Return skillet to medium-
high heat and add the remaining 3 tablespoons oil. Add scallions
and basil stems; cook, stirring, for 1 minute. Add garlic and
chicken. Cook, stirring occasionally, until chicken is golden and
cooked through, about 12 minutes. Pour in the Marsala and cook,
scraping up any browned bits from the bottom of the pan, until
the
wine evaporates, about 1 minute.

Remove pan from heat and immediately add nuts, mango,
vinegar and basil leaves. Taste and adjust seasonings, if
necessary.

Serves 4

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