Place cashews in a bowl and cover them with warm water. Let them soak for at least 30 minutes. Place the rice in a separate bowl and cover them with warm water. Let it soak for at least 30 minutes. Drain both before using. In a blender or food processor, blend the chopped atalufo mango until smooth. If needed, add a tablespoon of water to help it blend. Set aside.

Heat the coconut oil in a large saucepan over medium heat. Add the mustard seeds and let them sputter and crackle. Then, add the minced jalapeño and sauté for 30 seconds. Stir in the turmeric and mix well for about 20 seconds.

Add the drained basmati rice and sauté until the grains start to turn opaque, about 1-2 minutes. Add the mango purée, soaked cashews, garam masala, and water. Stir well and bring the mixture to a boil. Lower the heat to a simmer, cover with a tight lid, and cook for 20 minutes without disturbing.

Let the rice sit for at least 10 more minutes after cooking, keeping the lid on, to ensure it is fully cooked. Fluff with a fork and top with lime and chopped cilantro. Serve and enjoy!