Make the Dressing: In a small jar with a tight-fitting lid, combine the lime juice, fish sauce, rice vinegar, soft brown sugar, and minced garlic. Screw the lid on tightly and shake vigorously for about 30 seconds until the sugar has completely dissolved. Set aside for at least 10 minutes to allow the flavours to meld.

Prepare the Cucumber: Wash and dry the cucumber. You can peel it completely, leave some stripes of skin on for colour, or leave it unpeeled. Slice it in half lengthways and, using a teaspoon, scrape out the watery seeds. This step is crucial for preventing a soggy salad. Slice the cucumber into thin half-moons.

Prepare the Mango: The easiest way to tackle a mango is to slice the "cheeks" off either side of the large, flat stone in the middle. You can find a great visual guide on a site like Serious Eats. Score the flesh of each cheek in a diamond pattern without cutting through the skin. Then, you can either push the skin from underneath to pop the cubes out or use a spoon to scoop them away from the skin. For this salad, I prefer to peel the cheeks and then slice the flesh into thin batons.

Chop the Fresh Ingredients: Very thinly slice the red onion and the deseeded red chilli. Roughly chop your fresh mint, coriander, and the roasted peanuts. Keep the peanuts separate for now.

Assemble the Salad: In a large salad bowl, combine the sliced mango, cucumber, red onion, and red chilli. What works best for me is to use my hands to gently toss everything together, ensuring the ingredients are evenly distributed without bruising the delicate mango.

Dress and Serve: Just before you're ready to eat, give the dressing one last shake and pour about three-quarters of it over the salad. Toss gently to coat everything. Have a taste and add more dressing if you feel it needs it.

Final Touches: Add the chopped mint and coriander and most of the chopped peanuts, giving it one final, gentle toss. Transfer to a serving platter and sprinkle the remaining peanuts over the top. Serve immediately.