Mango and Roasted Cashew Salad

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• 1/2 cup sweet white wine, such as a Riesling
• 1/4 cup light brown sugar
• 1 large mango, cut into medium-size cubes (about 1-1/2 cups)
• 1/2 teaspoon grated ginger
• 1 cup oven-roasted cashews (see Tip)
• Garnish: 8 fresh mint leaves, finely chopped

1. Pour wine into medium bowl. Add brown sugar, and stir until completely dissolved.
   Add mango cubes and grated ginger. Cover and refrigerate for about 2 hours to let the flavors mingle.
2. Drain off excess liquid; return to bowl. Add cashews and mix well. Garnish with fresh mint.