For the dressing, whisk all ingredients together until well combined.
Combine the cabbage, onions, carrot, coconut, herbs and chilli in a large bowl. Add ½ the dressing, toss gently to coat. Cut the cheeks from the mangos. Using a large spoon, remove the mango fruit from the cheeks, thinly slice the fruit. Add to the salad, spoon over the remaining dressing. Serve.
TipThe salad can be made ahead. Store in an airtight container in the fridge undressed. The dressing will keep 1 week in the fridge.