Begin by pouring ½ cup of hot water into a mixing bowl. Add 1 tablespoon of white sugar and stir until completely dissolved. Next, incorporate 3 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, and 2 minced garlic cloves. If you enjoy a bit of heat, slice in one or two fresh red chilies. Mix well to create a harmonious dressing.

While the dressing is cooling, dice one ripe mango into bite-sized cubes. Next, slice one Japanese cucumber into thin rounds. Finely chop ¼ of a red onion, soaking it in ice water for about 10 minutes to mellow its flavor. Finally, halve a handful of cherry tomatoes.

In a spacious mixing bowl, combine the diced mango, sliced cucumber, soaked red onion, and halved cherry tomatoes. Add chopped spring onions and gently toss to combine.

Pour the prepared dressing over the salad mixture. Using two large spoons, carefully toss the ingredients until everything is coated evenly with the dressing.

Transfer the salad to an airtight container and refrigerate for at least 1 hour to meld flavors before serving.