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1
Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
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2
Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
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3
Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
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4
Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
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5
Rinse the cilantro leaves well. Pat dry and chop.
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6
In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
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7
To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
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8
Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.
