1/2 oz. bittersweet chocolate, shredded using a vegetable peeler
Preheat oven to 350°F. Place macadamia nuts in a small baking pan and bake for about 7 minutes, shaking pan occasionally until lightly toasted. Transfer nuts to a plate to cool; coarsely chop nuts.
Meanwhile, to make sauce, place 1-1/3 cups raspberries in a food processor and process about 1 minute or until liquefied. Transfer to a fine wire mesh strainer placed over a medium bowl. Press mixture through strainer using a spatula; discard solids. Cover and refrigerate until ready to serve.
Peel mangoes and place on a cutting board stem end down. Cut 2 wide, thick slices from the flat sides of mangoes and 2 slices from the opposite sides. Place mangoes in a medium bowl. Add oil and cardamom and turn to coat.
Grill mango outdoors or indoors in large grill pan over medium-high heat for about 6 minutes, turning occasionally, or until just heated through. Transfer to cutting board and cut into slices.
Arrange mango on 4 plates. Drizzle with sauce, sprinkle with macadamia nuts, chocolate and remaining raspberries.
Per serving: 180 calories, 3 g protein, 10 g total fat (2 g sat., 0 g trans), 25 g carbohydrate, 7 g fiber, 17 g sugar, 0 mg cholesterol, 2 mg sodium, 8 points