Scale

2 ripe mangoes, peeled and julienned

1 red bell pepper, thinly sliced

1 small red onion or 2 shallots, thinly sliced

1 medium carrot, shredded

½ cucumber, thinly sliced

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

¼ cup roasted peanuts or cashews

Optional: chopped red chili for heat

For the Dressing:

2 tbsp lime juice (freshly squeezed)

1 tbsp fish sauce (or soy sauce for vegetarian)

1 tsp brown sugar or honey

1 finely chopped red chili (adjust to taste)

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Slice mango, bell pepper, onion, carrot, and cucumber; place in large bowl.
Add chopped cilantro and mint; mix lightly.
In a small bowl, whisk lime juice, fish sauce, sugar, and chili to create the dressing.
Pour dressing over mango mixture. Toss gently to combine without breaking mango pieces.
Sprinkle peanuts or cashews over the top.
Garnish with extra herbs or chili slices, and serve immediately.

Always taste your dressing before adding—adjust lime, sugar, or chili to suit your preference.
Add shrimp, grilled chicken, or tofu for a protein boost.
Best served fresh, but components can be prepped in advance.