Begin by washing your fresh produce thoroughly. Julienne the ripe mangoes into strips. Slice the cucumber and red bell pepper thinly, and shred the carrots for a uniform texture. Set aside in a large mixing bowl.

In a small bowl, combine the lime juice, fish sauce (or soy sauce), agave syrup, and salt. Whisk until well-blended and taste; adjust as needed.

Pour the dressing over the bowl of prepared mango, cucumber, bell pepper, and carrots. Toss gently to coat all ingredients.

Finely chop the cilantro and mint leaves, and add them to the salad. Slice red chili as per preference and toss it in.

Transfer the salad mixture onto a serving platter and sprinkle with chopped roasted peanuts.

Garnish with extra herbs and lime wedges. Serve immediately as an appetizer or alongside grilled meats.