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Peel the mango and slice into julienne strips. Heat the oil and fry the garlic until crisp - but not burnt.
Fry the pork, using the garlic oil until cooked through.
Toss together the dried shrimp, fish sauce, lime juice, sugar, cooked pork and half of the peanuts in a bowl; add mango and toss well.
Garnish the salad with the remaining peanuts, green onion and crispy garlic.
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