Peel and julienne the ripe mangos and carrot, then thinly slice the red bell pepper. Place all the chopped ingredients along with the cilantro and green onions in a large mixing bowl.

In a small bowl, combine the freshly squeezed lime juice, fish sauce, palm sugar, and chopped Thai chili. Whisk until the sugar is fully dissolved.

Drizzle the dressing over the salad mixture and gently toss to combine, ensuring the dressing evenly coats the ingredients.

Taste the salad and adjust the flavors as needed with more lime juice, fish sauce, or salt.

Transfer the salad to a serving platter. Top with crushed peanuts and additional cilantro and green onion slices.