Mango Chicken Salad with Coconut and Tamarind - SippitySup

Ingredients

• 2 tablespoon tamarind paste
• ¼ cup warm water
• ¼ cup freshly squeezed lime juice
• 1 tablespoon honey
• ⅓ cup extra-virgin olive oil
• ½ teaspoon kosher salt (plus more for seasoning chicken)
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon mayonnaise (may substitute yogurt or sour cream)
• 2 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)
• 2 large, ripe but firm mangos (cut into ½‑inch cubes, see notes)
• ⅓ cup unsweetened coconut flakes (lightly toasted in a hot skillet)
• ½ cup lossely packed fresh mint leaves
• freshly cracked black pepper (to taste)