For the Thai Mango Salad

• 3 mangoes The traditional Thai mango salad calls for green Thai mango which is firmer and also more sour than sweet but I used a ripe mango, the same type of Thai mango used to make Thai coconut rice with mangoes - You can also try green papaya.
• 1 medium red bell pepper Or yellow or orange bell peppers can be used instead.
• 1 fresno chile 3-inch in length - Substitute with a red jalapeño or Thai bird's eye chile for varying heat levels.
• 1 red shallot or 4 garlic cloves, minced - Use red onion in a pinch.
• 12 medium cooked shrimp deveined, peeled, tail-off – OPTIONAL - You can also try tofu or chicken. For a vegan salad, add tofu or skip any animal protein. For a high-protein salad, either add shrimp or tofu.

For the Thai Mango Salad Dressing

• 2 tablespoon brown sugar or coconut palm sugar for making it vegan
• 1 tablespoon fish sauce Or soy sauce, tamari, or coconut aminos will also work (or ½ tablespoon gluten-free soy sauce, or coconut aminos to make it vegan mixed with ½ tablespoon sesame oil).
• 3 tablespoons fresh lime juice Or lemon or coconut vinegar can be used, but lime provides the best flavor.
• 2 tablespoon cilantro finely chopped, Or omit if you don’t enjoy cilantro.
• 2 tablespoon green onions finely sliced, Or you can use extra cilantro or chives.

Garnish

• 3 tablespoon roasted peanuts roughly chopped (or Almonds, pecans, or other nuts can be used).
• 3 tablespoon roasted cashew nuts roughly chopped
• 1 sprig of fresh mint leaves Or, try Thai basil.