1 cup bulgur wheat
1 3/4 cup boiling water
2 mangoes, peeled, seeded and diced
1/2 cup carrot shredded
1/2 cup red bell pepper, cut into strips
1/2 cup cucumber, peeled and sliced
1/2 cup celery, thinly sliced
1/4 cup green onion, thinly sliced
3/4 cup diced papaya
1 tablespoon fresh lime juice
1/4 cup sweet rice vinegar
2 tablespoons chile oil
1/8 teaspoon fresh ginger, grated
1/8 teaspoon pressed garlic
1/4 habanero chile, seeds and stem removed, minced (or more to taste)

Place the bulgur and boiling water in a microwave-safe casserole dish.
Cover the dish and microwave on high for 5 minutes to hydrate.
Remove the bulgur from the microwave and set aside to cool.
In a large bowl, place the mangoes, carrot, red bell pepper, cucumber,
celery, and onion.
Put all of the rest of the ingredients in a food processor and blend until
smooth.
Add the cooled-down bulgur to the vegetable bowl, then pour the dressing
over the entire mixture.
Stir gently to coat and serve immediately.