Thai Mango Salad

Peel the green mango and julienne it into thin matchstick strips using a sharp knife or mandoline. The strips should be about 2 inches long and uniformly thin so they absorb the dressing evenly. Place in a large mixing bowl.

In a small bowl, dissolve the palm sugar in the lime juice and fish sauce, stirring until the sugar melts completely. The balance should hit sour, salty, and sweet in equal measure. Taste and adjust — add more fish sauce for depth or more lime for brightness.

Slice the Thai chilies into thin rings, keeping or discarding the seeds depending on your heat preference. Seeds-in delivers a serious kick, while deseeded chilies offer fruity warmth without overwhelming the palate.

Place the roasted peanuts in a zip-lock bag or folded towel and crush them lightly with a rolling pin or heavy pan. You want a mix of coarse chunks and fine crumbles — not a powder — so every bite has textural contrast.

Pour the dressing over the shredded green mango and sliced Thai chilies. Toss thoroughly with tongs, making sure the dressing penetrates the mango strips. Let it sit for 2-3 minutes so the mango softens slightly and absorbs the tangy-sweet flavors.

Transfer the dressed mango salad to a serving plate. Top generously with the crushed roasted peanuts and crispy shallots. The peanuts add crunch and richness while the shallots bring a sweet, caramelized contrast. Serve immediately.