Ingredients:

  • 3 large firm-ripe mangoes, peeled and julienned
  • 1 medium red bell pepper, thinly sliced
  • 1 cup English cucumber, deseeded and sliced
  • 1/4 cup red onion, paper-thinly sliced
  • 1/2 cup fresh cilantro, roughly torn
  • 1/4 cup fresh mint, roughly torn
  • 1/4 cup toasted crushed peanuts
  • 3 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 small Thai bird’s eye chili, minced
  • 1/2 tsp sea salt

Instructions:

  1. Peel the mangoes and cut the cheeks away from the central pit. Slice the mango cheeks into 1/4 inch matchsticks.
  2. Slice the red bell pepper into thin strips of a similar length to the mango.
  3. Deseed the English cucumber by running a spoon down the center, then slice into crescents.
  4. Cut the red onion into paper thin slivers. If the onion is very strong, soak the slices in ice water for 5 minutes first.
  5. In a small mason jar, combine the 3 tbsp lime juice, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1/2 tsp sea salt, and minced Thai bird's eye chili.
  6. Shake the jar vigorously for at least 30 seconds until the salt is fully dissolved and the liquid looks slightly opaque.
  7. Place the mango matchsticks, sliced bell pepper, cucumber, and red onion into a large mixing bowl.
  8. Pour the dressing over the base and toss lightly by hand until every piece of fruit glistens.
  9. Fold in the fresh cilantro and mint gently to avoid bruising the leaves.
  10. Transfer to a serving platter and garnish with toasted crushed peanuts.