PC® maxed out mango salad

• 1/3 cup (83 mL) granulated sugar
• 3 tbsp (45 mL) PC® Organics Pure Honey, divided
• 1 bag (70 g) PC® Coconut Chips
• ¼ tsp (1 mL) PC® Ground Allspice
• ¼ cup (60 mL) fresh lime juice
• 3 tbsp (45 mL) PC® 100% Pure First-Pressed Canola Oil
• 1 tbsp (15 mL) grated peeled fresh ginger
• 2 tsp (10 mL) PC® Splendido White Condiment with Wine Vinegar
• ¼ tsp (1 mL) salt
• 1 PC® Crimson Peach Mango, peeled, pitted, and cubed
• 2 oranges, peeled and segmented
• 2 kiwis, peeled and sliced into half-moons
• ¼ cup (60 mL) lightly packed PC® Fresh Mint, finely chopped

Step 1

Heat sugar and 1 tbsp honey in small saucepan over medium-high, stirring often, until liquid and deep golden, 5 min. Remove from heat; stir in coconut chips and allspice. Spread on parchment paper-lined baking sheet. Let stand until hardened, 5 min. Cut crackle into bite-size pieces.

Step 2

Whisk together lime juice, oil, remaining 2 tbsp honey, the ginger, white condiment, and salt in large bowl. Add mango, oranges, kiwis, and mint; toss. Add a big handful of crackle.