Peel your green mangoes and use a julienne peeler. Create long and thin strips that look like green noodles. This ensures the fruit stays crunchy and quite firm in the bowl.

Mix the fish sauce, lime juice, and palm sugar in a jar. Add the minced garlic and sliced chili for a spicy aroma. This provides the signature Vietnamese savory flavor profile.

Toast the dried shrimp in a small skillet for two minutes. They should smell very salty and look a little bit darker. This adds a deep and very savory layer to the fresh fruit.

Place the mango strips and sliced onions in your large bowl. Add the fresh mint and cilantro leaves for a very pretty look. Your kitchen will smell like a fresh garden very soon.

Pour the zesty lime dressing over the green mango strips. Use your hands or tongs to coat every piece until it is shiny. This helps the sour mango soak up the sweet sugar.

Scatter the roasted peanuts over the top of the salad. Add a few extra sprigs of mint for a very fresh finish. Serve it immediately while the peanuts are still very crunchy.