PC® maxed out mango salad

* 1/3 cup (83 mL) granulated sugar * 3 tbsp (45 mL) PC® Organics Pure Honey, divided * 1 bag (70 g) PC® Coconut Chips * ¼ tsp (1 mL) PC® Ground Allspice * ¼ cup (60 mL) fresh lime juice * 3 tbsp (45 mL) PC® 100% Pure First-Pressed Canola Oil * 1 tbsp (15 mL) grated peeled fresh ginger * 2 tsp (10 mL) PC® Splendido White Condiment with Wine Vinegar * ¼ tsp (1 mL) salt * 1 PC® Crimson Peach Mango, peeled, pitted, and cubed * 2 oranges, peeled and segmented * 2 kiwis, peeled and sliced into half-moons * ¼ cup (60 mL) lightly packed PC® Fresh Mint, finely chopped

__Step 1__ Heat sugar and 1 tbsp honey in small saucepan over medium-high, stirring often, until liquid and deep golden, 5 min. Remove from heat; stir in coconut chips and allspice. Spread on parchment paper-lined baking sheet. Let stand until hardened, 5 min. Cut crackle into bite-size pieces. __Step 2__ Whisk together lime juice, oil, remaining 2 tbsp honey, the ginger, white condiment, and salt in large bowl. Add mango, oranges, kiwis, and mint; toss. Add a big handful of crackle.