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Green Mango Salad

['2 Thai green or red chiles, with seeds, chopped', '1 garlic clove, chopped', '1/2 cup (or more) fresh lime juice', '1/4 cup fish sauce', '2 tablespoons vegetable oil', '2 teaspoons palm or light brown sugar', '4 green mangoes or 1 green papaya, julienned on a mandoline', '2 medium shallots, thinly sliced', '1/2 cup unsalted, dry-roasted peanuts, coarsely chopped', '1/2 cup fresh cilantro leaves', '1/4 cup fresh mint leaves', '2 tablespoons toasted dried shrimp (optional)', '2 tablespoons toasted sesame seeds', 'Kosher salt']

Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

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