We usually leave out the hot peppers as well and the kind of mango I recommend are the green varieties (unripe mango is considered a vegetable in Asia).
Key is tamarind here, an indigenous Thai fruit that gives a sweet and sour touch.
Easy to prepare, won't take long!
unripe, green mango
30g unrefined palm sugar
1 tbs soy sauce
1/2 cup tamarind concentrate (tamarind, diluted with water, no additives)
First, start with the sauce: mix soy sauce, tamarind sauce and palm sugar in a pot.
Turn on a low heat so the palm sugar can melt.
While the sauce cools down, cut mangos into strips.
Mix mango strips with the sauce in a salad bowl and flavour with shallots, chili, mint leaves and peanuts.