In a 3-quart microwave-safe bowl, combine the butter, olive oil, curry powder,
cumin and cayenne. Cover loosely with a paper towel to avoid splatter, and microwave
on high for 30 seconds, or until butter is nearly melted.
Whisk the spices and butter together.
Add the almonds, cashews, peanuts and coconut to the bowl and toss to coat.
Microwave, uncovered, on high for 2 minutes. Stir well, then microwave again,
stirring every 2 minutes, until the nuts and coconut are lightly browned and fragrant,
4 to 6 minutes depending on the wattage of the microwave. Stir in the chopped mango.
Transfer the mixture to a baking sheet to cool.
Serve warm or at room temperature.
Makes about 7 cups.
Approximate nutritional values (per 3 tablespoon serving): 117 calories;
86 calories from fat (74 percent of total calories); 10 g fat (2 g saturated; 0
trans fats); 1 mg cholesterol; 6 g carbohydrate; 4 g protein; 1 g fiber; 54 mg sodium