Step 1: Prepare the Mango Peel the green mangoes using a vegetable peeler, removing all the skin completely. Hold the mango firmly against a cutting board and use a julienne peeler, mandoline slicer, or sharp chef’s knife to cut the flesh into thin matchsticks about 2-3 inches long. Work your way around the large central pit and discard it once you’ve removed all the flesh. Place the julienned mango in a large mixing bowl. For best results, choose mangoes that are firm but yield slightly to pressure.

Step 2: Combine Salad Ingredients Add the thinly sliced red onion to the bowl with the julienned mango. The thin slices of onion will provide a pleasant pungency without overwhelming the dish. Next, add the chopped cilantro and mint, which will infuse the salad with aromatic freshness. Finally, add the finely chopped Thai chilies. Remember to handle chilies with care—consider wearing gloves and wash hands thoroughly after handling to avoid contact with eyes or sensitive skin. The amount of chilies can be adjusted based on your spice tolerance.

Step 3: Make the Dressing In a small bowl, whisk together the fresh lime juice, fish sauce alternative (or soy sauce/tamari for a vegan option), maple syrup or agave nectar, and minced garlic if using. The lime provides essential acidity, while the fish sauce alternative adds umami depth. The sweetener balances the tartness of the green mango and lime. Whisk until well combined and the sweetener is fully dissolved. Taste the dressing and adjust the components as needed—more sweetener if too tart, more lime if too sweet, more fish sauce alternative if it needs more depth.

Step 4: Dress the Salad Pour the prepared dressing over the mango mixture in the large bowl. Start with about three-quarters of the dressing, as you can always add more later. This ensures you don’t overdress the salad, which could make it soggy rather than light and fresh.

Step 5: Toss Gently Using two large spoons or clean hands, gently toss the salad until all ingredients are evenly coated with the dressing. Lift and turn the ingredients rather than stirring vigorously to maintain the integrity of the delicate herbs and mango strips. Make sure the dressing reaches all components of the salad for consistent flavor in every bite. If the salad seems dry, add the remaining dressing.

Step 6: Add Nuts and Serve Just before serving, add the chopped roasted peanuts or cashews to the salad and toss lightly again. Adding the nuts at the end preserves their crunch, providing textural contrast to the salad. Serve immediately on a large platter or individual plates, garnished with additional herbs or nuts if desired for visual appeal.