Preheat your oven to 300 °F. Line a baking sheet with parchment paper. Place the mixed nuts, coconut flakes, ground cayenne pepper, ground cumin, ground coriander, and kosher salt in a large bowl and stir well.
In a medium saucepan, warm the unsalted butter, honey, light brown sugar, tomato paste, and tamarind paste over medium heat, stirring until smooth. Don’t worry about any seed particles from the tamarind.
Pour the butter-tamarind mixture through a medium-mesh strainer into the bowl with the nuts. Toss until everything is evenly coated.
Spread the nuts on the prepared baking sheet. Bake for 25 - 27 minutes, stirring occasionally, until the nuts are golden.
Remove from the oven and sprinkle with a pinch of kosher salt. Let cool completely.
Once cooled, toss with the chopped dried mango for an added sweetness.
