Wash strawberries, remove stems, and pat thoroughly dry.

Grind 125 grams of strawberries in a blender until a very fine puree is achieved.

Split the vanilla bean in half and scrape out the tiny black seeds.

Extract the juice from the orange.

In a saucepan, combine the strawberry puree, vanilla seeds, orange juice, and cane sugar syrup.

Simmer the mixture for 10 minutes, allowing the flavors to meld.

Strain the sauce to remove any solids.

Peel the mango and finely chop the pulp into small pieces.

Slice the remaining strawberries into even pieces.

In a bowl, combine the chopped mango and sliced strawberries.

Drizzle the prepared sauce over the fruit mixture.

Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.

To serve, divide the chilled fruit mixture into individual cups.

Garnish each cup with fresh mint leaves for a refreshing touch.

Serve chilled for the best flavor and texture.