In a small bowl, combine the lime juice, soy sauce, lime peel, ginger, vinegar and honey; set aside. In a large skillet, sauté chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan and coconut milk. Bring to a boil; cook and stir for 2 minutes. Add curry paste. Add Snow peas, mushrooms, mango and cashew nuts. Cook and stir for another 2-3 minutes. Sprinkle with coconut and cilantro.