Prepare the mango: Peel the green mangoes and cut them into thin julienne strips. Try to keep the strips even so they absorb the dressing properly and give a nice crunchy texture in every bite. If using carrot, prepare it the same way and mix it with the mango in a large bowl.

Make the dressing: In a small bowl, combine fish sauce, lime juice, and palm sugar. Stir well until the sugar is mostly dissolved. Add the minced garlic and chopped Thai chilies, mixing again so the flavors start to infuse into the liquid.

Combine the salad base: Add the mango, carrot (if using), cherry tomatoes, and dried shrimp into a large mixing bowl. Pour the dressing over the top and toss everything together thoroughly so the mango is evenly coated with the sweet, salty, sour, and spicy mixture.

Let it absorb flavor: Allow the salad to sit for about 5 minutes after tossing. This helps the mango slightly soften and absorb the dressing while still staying crisp and refreshing.

Finish and garnish: Add the crushed roasted peanuts, chopped cilantro, and toasted sesame seeds on top. Give it one final gentle toss or leave the toppings on the surface for extra crunch and presentation.

Serve immediately: Transfer to a serving plate and serve fresh. Thai mango salad is best enjoyed right away while it is still crunchy, juicy, and brightly flavored.