In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes. Prep the other ingredients as the shallots chill out in lime juice.
When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl. Add the soaked shallots, sliced mint, and jalapeño pepper. Season to taste with salt and pepper. Pour in the lime juice/shallot soaking liquid for the dressing and toss well. Taste the slaw and adjust seasoning if necessary.
Plate it up and serve it with something meaty! The cabbage will keep for up to two days in a sealed container in the fridge.
My favorite type of mangos are the Ataulfo (a.k.a. honey or champagne) mangos because they are sweeter and less fibrous than Kent and Tommy Atkins varieties.