Mango Salad

Step 1

Cut 3 large ripe mangoes: Cut the flatter sides off each mango. Slice the sides lengthwise by making parallel cuts through the flesh about 1/2-inch apart, stopping when you get to the skin. Use a large spoon to scoop out the slices into a large bowl.

Step 2

Prepare the following, adding each to the bowl of mango as you complete it: Trim and thinly slice 1 medium red bell pepper lengthwise. Halve and thinly slice 1 large shallot lengthwise. Pick the leaves from 1/2 bunch fresh cilantro until you have 1/2 cup, then coarsely chop. Gently toss to combine.

Step 3

Prepare the following, adding each to the same small bowl as it is completed: Trim and thinly slice 1 fresh Thai chile crosswise. Finely grate the zest of 2 medium limes (about 1 packed teaspoon). Juice the limes until you have 1/4 cup.

Step 4

Add 1 tablespoon neutral oil, 2 teaspoons granulated sugar, and 2 teaspoons fish sauce. Whisk until the sugar dissolves. Pour over the fruit and vegetables and gently toss to coat.