I was making larb recently for a Tiniest Thai lunch and really needed a vegetarian version, so found this recipe online, but didn't want to use the pastry cases suggested so - as with the larb - I prefer this served in lettuce 'cups'.
Just mix together the following and spoon into little gem lettuce leaves to serve.
1 mango, diced
1 red chilli, diced
½ red onion, diced
handful coriander leaves, chopped
the juice of 1 lime
2 tbsp sweet chilli sauce (if you want to make your own, try my recipe here)
This will make enough for about 15-20 cups. Only make it about an hour before you need it though as it will go soggy otherwise!