Wash and peel the ripe mangoes, then julienne them into thin strips. Peel and julienne the carrot, thinly slice the red bell pepper, and chop the cilantro and green onions. Combine in a large bowl.

In a small bowl, whisk together the lime juice, fish sauce, and palm sugar. Add chopped Thai chilies to taste. Blend until the palm sugar is fully dissolved.

Pour the dressing over the prepared fruits and vegetables. Toss gently until well coated, taking care not to bruise the mango.

Taste and adjust seasoning. Add more lime juice, fish sauce, or palm sugar if necessary.

Transfer the mixed salad to a serving dish, showcasing the vibrant colors.

Sprinkle crushed roasted peanuts, garnish with cilantro and sliced green onions, and serve immediately.