From: Executive chef/owner Chai Siriyarn, Marnee Thai, San Francisco, CA. Yield: 12 servings.
3 cups green mango, cut to matchstick size
6 fresh Hass avocados, peeled, and diced ½"
⅜ cup deep-fried shallot slices
⅜ cup lemongrass (tender part only), finely sliced crosswise
12 kaffir lime leaves, hard stem and vein remov