Cover cashews with filtered water and let soak at least 30 minutes, preferably 4 hours. Drain and rinse.

Heat grill pan on medium-high.

Cut pepper in half and remove core, seeds, and ribs.

Grill pepper skin-side down until partially blackened, up to 10 minutes. Remove and put in the blender.

Peel the mangoes, then slice lengthwise into 1/3" (8 mm) thick slices.

Spray or oil the grill or grill pan with high-heat oil.

Grill mangoes, without moving around, for 4 minutes on the first side, 2 minutes on the reverse side. Remove to serving platter.

Add soaked, drained cashews, lime juice, ginger, and 1/2 cup (125 ml) water to blender with the grilled pepper. Blend, starting on low and then bringing up to high, until the sauce is thick and very smooth. Add additional filtered water 1 tbsp at a time until it's thick but pourable. To serve as shown, put into a squeeze bottle.

Place grilled mango on serving platter. Drizzle sauce over. Top with lime zest, cilantro leaves, thinly sliced jalapeños, smoked paprika, freshly cracked black pepper, and a little high-quality sea salt.