Begin by choosing ripe mangoes for the sweetest flavor. Slice the mango into thin strips and set aside. Next, take your cabbage—green, red, or Napa—and finely shred it using a sharp knife or mandolin for even pieces. Then, chop your bell pepper into bite-sized pieces. Arrange all the chopped vegetables in a large mixing bowl, ensuring they are combined for an even distribution of flavors.

In a separate medium bowl, combine ¼ cup of fresh lime juice with 3 tablespoons of extra virgin olive oil. Whisk the ingredients together until they emulsify, creating a smooth dressing. For a touch of sweetness, add 1–2 tablespoons of agave syrup if desired, stirring well. Taste the dressing at this stage and adjust by adding more lime juice or sweetness to achieve your preferred balance.

Pour the prepared dressing over the bowl containing the chopped mango, cabbage, and bell pepper. Using salad tongs or your hands, gently toss everything together until the vegetables are well coated in the vibrant dressing. Allow it to rest for about 5 minutes to let the flavors meld before serving, enhancing the overall taste.

After the slaw has rested, take a moment to taste it. This is your chance to adjust the seasoning! If you feel it needs a little more zing, add an extra squeeze of lime juice. If you'd like a sweeter touch, sprinkle in more agave. Toss again to incorporate any adjustments.

Once your mango slaw is beautifully combined and seasoned, it’s time to serve! You can choose to serve it immediately or cover it and let it chill in the refrigerator for up to an hour.