Green Mango Salad with Crispy Shallots

I am fortunate enough that I live within walking distance of a Thai grocers, and am able to buy ingredients that I couldn't get in the average supermarket.
From my last trip, I came back with a green mango. If you haven't tried them before, they are pretty sour but still have a distinctive mango flavour- I really like them in refreshing salads like these.

Green apples like Granny Smiths are often suggested as a substitute for green mango. Although the salad wouldn't be the same, I still think it would be an enjoyable dish. In addition, although the Thai (holy) basil is nice, I wouldn't let the lack of it stop you making it- just bump up the quantities of the other herbs.

We had this as a side dish to some very sticky and rich Vietnamese Caramel Pork- it was nice to have something so refreshing alongside. I think this salad would also be wonderful as a main, with some cooked and cooled glass noodles and prawns added.

Salad Ingredients
1 green mango, peeled and finely sliced
1/2 a cucumber, made into ribbons with a vegetable peeler, or finely sliced
1 red pepper, finely sliced
1 small-medium carrot, cut into matchsticks
Small bunch of spring onions, finely chopped
small bunch each of: mint, coriander and thai basil, leaves finely chopped

Dressing Ingredients
3 tbsp fish sauce
3 tbsp lime juice
sugar or honey, to taste-start with 1 tsp
red chilli, finely chopped, to tast

Crispy Shallot Garnish
about 6 shallots- peeled and finely sliced
oil for deep frying

I suggest starting with the shallots- heat the oil in a small saucepan, about 2cm deep. Add the shallots, and cook until they are a dark golden brown and crisp. They will need stirring, as the shallot slices on the edges of the pan tend to brown quicker. Remove from the oil (I find a tea strainer works very well) and put on some kitchen roll to remove the excess oil.
In a large bowl, mix together the salad ingredients. Mix the dressing ingredients together, and combine with the salad.
Turn the salad out onto a large plate, and top with the crispy shallots.