There is something rather irresistible, and quietly familiar, about this one, the lime, the sweetness of mango, the heat of chilli, the peanuts, the kind of flavours that would not feel out of place alongside a plate of something grilled on the Swahili coast.

The mangoes are sliced just shy of yielding, so they hold their shape, the onions, carrots, and red pepper bring their bite, the fresh cilantro its herby brightness, and then comes that dressing, all lime and heat from the Thai chiles, and silk from the peanut butter, clinging to everything in the bowl.

You toss it gently, almost cautiously, as though you might bruise it, and then leave it alone for a moment while you grill your shrimp or tofu. Long enough for the sharpness to soften, for the sweetness to deepen, for everything to come together without quite losing itself.

And just before serving, a scatter of peanuts and cashews, because texture matters, the softness of the mango, the crisp vegetables, the crunch of toasted nuts. A salad like this should never be one note.

It is bright, a little unruly, and entirely moreish. Sweet, sour, salty, with that quiet hum of heat running through it. The kind of salad that disappears quickly, leaving only a glossy trace of dressing at the bottom of the bowl, which you will, quite unashamedly, chase with a spoon.

If you make it, tell me how you make it yours.

Watch me make it here:

Sweet and Spicy Thai Mango Salad

Mise en place
When you are ready to assemble, you should have:

• 2 ripe but firm mangoes, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup red onion, finely sliced
• 1/2 cup shredded carrots
• 1 to 2 Thai chiles, finely chopped
• A handful of fresh cilantro, roughly chopped

For the dressing

• 1/4 cup natural peanut butter
• 4 tablespoons fresh lime juice
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon honey (or an alternative to make it vegan)
• 1 clove garlic, minced (optional, I did not use it)
• A splash of vinegar, if you like a little extra tang
• A little water to loosen
• Salt and black pepper, to taste

To finish

• A small handful of roasted peanuts
• A small handful of cashews

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How it comes together

Whisk the dressing until it is smooth and pourable.

Pile all the cut-up veggies and fruit into a large bowl. Pour over the dressing and toss gently, just enough to coat everything without breaking the mango.

Leave it to sit for ten to fifteen minutes. This is when it settles, and the flavours find each other.

Just before serving, scatter over the peanuts and cashews. Taste, and if it needs it, a final squeeze of lime.

This is best served right away. It does not refrigerate well.

Notes from my kitchen:

• This is best served right away; it loses its texture and brightness in the fridge.
• Use mangoes that are ripe but still firm. Too soft, and they will break down once dressed.
• Adjust the heat to your liking. Start with one chile and add more if you want it sharper.
• The dressing can be made ahead and kept in the fridge for a day or two. Loosen with a little water or lime juice before using.
• If you prefer, swap the honey for maple syrup to keep it fully plant-based.