Peel the mangoes and use a julienne peeler or mandoline to shred the flesh into long, thin strips, discarding the pit.

In a stainless steel or glass mixing bowl, whisk together the fish sauce, lime juice, palm sugar, and minced chilies until the sugar has fully emulsified into the liquid.

In a large chilled mixing bowl, combine the shredded mango, sliced shallots, cilantro, and mint.

Incorporate the dressing into the mango mixture, tossing thoroughly with tongs to ensure uniform coating of the aromatics.

Transfer the salad to a serving vessel and garnish with crushed roasted peanuts and chopped dried shrimp. Serve immediately to maintain the crisp texture of the mango.