Begin by peeling the ripe mangoes and carefully julienning them into thin ribbons. Next, use a peeler to slice the carrots into long, thin strips and slice the red bell pepper into strips as well. Chop the cilantro and green onions finely. Combine all the prepared ingredients in a large mixing bowl.

In a small bowl, whisk together the freshly squeezed lime juice, fish sauce, palm sugar, chopped Thai chilies, and salt until the sugar completely dissolves. Taste and adjust the dressing as needed.

Drizzle the prepared dressing over the vibrant produce in the large bowl. Gently toss the ingredients together with a spatula or your hands, careful not to bruise the mango slices.

Taste the mixture and add more lime juice for extra zing, additional fish sauce for depth, or more palm sugar to enhance sweetness according to preference.

Transfer the Thai Mango Salad to a serving bowl and sprinkle crushed roasted peanuts on top, followed by additional cilantro leaves and sliced green onions for garnish.