Peel mango, slice fruit into long, thin strips (thicker than matchstick). Place in a large bowl, along with peppers, onion, cilantro, and mint – mix well.
In a small food processor or blender, combine lime juice, oil, sugar, chilies, pepper, and salt. Blitz until well combined, and chilies are finely chopped.
Pour dressing over salad, toss well to fully coat. Chill for 30 minutes or so before serving… assuming you can wait that long. (I could not)
Serve topped with a handful of cashews.