Thai Mango and Carrot Salad

Thanks to Noy for this recipe.
Renting a room from a thai family has its advantages... and this dish is one of them. In the 9 months I lived with Noy's family I ate only Thai food and aside from smelling a bit "garlicky" it was great! I would have no second thoughts about doing it again!
This is a really easy, yet tasty, salad and it always goes down well with guests.
Serves 4 people

6 carrots
6 scallions
2 mangoes or papaya - ripe
1/2 cup of peanuts or cashews - crushed
2 jalapeno chiles
4 cloves of garlic
1 inch of fresh ginger
1 teaspoon of sugar
2 teaspoons of Naam Pla (Thai fish oil)
1 large bunch of coriander (cilantro)

Grate the carrots and slice the mango into thin strips. Wrap all of this in a paper towel and pat until dry. This will stop the salad getting mushy.
Grate the ginger and chop the jalapenos, scallions and garlic. Add these to the carrots and mangoes and toss well.
Add the Naam Pla, the crushed nuts and the sugar and toss again.
Store in the fridge until you are ready to serve. Just as you are about to serve the salad tear a whole bunch of coriander onto the salad and toss again. By doing this step last you will stop the coriander from wilting before the salad gets to the table.

That's not too difficult is it.... nice and easy. And it will leave your guests feeling "sabai"