1. Prepare the Mangoes: Peel the mangoes carefully. Slice the flesh away from the pit. Cut the mango flesh into thin matchsticks (julienne) or small, neat dice, depending on your preference. Place in a large mixing bowl. (See tips section for help on cutting mangoes).
2. Prepare the Cucumbers: If using an English cucumber, you generally don’t need to peel or seed it. Simply wash it well and julienne it or slice it thinly (a mandoline works great for uniform thin slices). If using regular cucumbers with tougher skin or larger seeds, you may want to peel them and scoop out the seeds before slicing or julienning. Add to the bowl with the mango.
3. Prepare Bell Pepper and Red Onion: Thinly julienne the red bell pepper. Very thinly slice the red onion. If you find raw red onion too pungent, soak the slices in a bowl of ice water for 10-15 minutes, then drain thoroughly and pat dry before adding to the slaw. This mellows its flavor. Add both to the bowl.
4. Prepare Herbs and Chili (if using): Roughly chop the fresh cilantro. Chiffonade (stack leaves, roll tightly, and slice thinly) or roughly chop the fresh mint leaves. Finely mince the jalapeño or serrano pepper, removing seeds and membranes if you prefer less heat. Add these to the bowl.

Phase 2: Whisking Together the Zesty Lime Dressing

1. Combine Dressing Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the fresh lime juice, extra virgin olive oil, honey or maple syrup, grated fresh ginger (if using), sea salt, black pepper, and red pepper flakes (if using).
2. Whisk or Shake Well: Whisk the ingredients thoroughly until the sweetener is dissolved and the dressing is well emulsified (combined). If using a jar, simply secure the lid and shake vigorously.
3. Taste and Adjust: Taste the dressing. Does it need more sweetness? A bit more salt? Another squeeze of lime? Adjust the seasonings to perfectly suit your palate. Remember, the flavors will meld with the slaw ingredients.

Phase 3: Combining and Chilling the Slaw

1. Dress the Slaw: Pour the prepared dressing over the mango, cucumber, and other ingredients in the large mixing bowl.
2. Toss Gently: Using two large spoons or salad tongs, gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to overmix or mash the mango.
3. Chill (Recommended): For the best flavor, cover the bowl and refrigerate the slaw for at least 15-30 minutes before serving. This allows the flavors to meld and marry beautifully. The slaw can be chilled for up to 2 hours for optimal freshness and crunch.
4. Serve: Give the slaw a gentle toss again just before serving. Garnish with a little extra fresh cilantro or mint if desired.