Wash all fresh ingredients thoroughly. Peel and julienne the ripe mangoes, cucumber, and red bell pepper into thin strips. Shred the carrots and combine all in a large mixing bowl.

In a small bowl, whisk together lime juice, fish sauce (or soy sauce), agave syrup, and a pinch of salt until smooth.

Pour the dressing over the mixed ingredients in the large bowl and gently toss to coat.

Fold in chopped cilantro, mint leaves, and sliced chili. Toss lightly to distribute without losing color.

Transfer the salad to a serving platter and sprinkle with chopped peanuts. Garnish with herbs and lime wedges before serving.