Begin by peeling and dicing the mangoes, chopping the cucumber and red bell pepper into bite-sized pieces, and shredding the carrot.

In a small bowl, combine the lime juice, fish sauce, and finely chopped chili pepper, whisking until well blended.

In a large mixing bowl, toss together the prepared mango, cucumber, bell pepper, carrot, and red onion.

Gently pour the dressing over the salad mixture, folding the ingredients together carefully.

Let the salad sit for about 5–10 minutes at room temperature to allow the flavors to meld.

Transfer the salad to a serving bowl, garnishing with reserved herbs if desired, and serve chilled.