Vietnamese mango salad (gỏi xoài) features sour-ish green mangoes, shrimp, accented with mint, Thai basil and cilantro. It's a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture.
Remove seeds from cucumber and mango, then julienne everything.
Make a quick pickle
If you don't already have Vietnamese carrot & daikon pickles ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.
Add carrots and daikon to the bowl for 40 minutes.
Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.