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Put the ginger and chilli in a bowl, add the lime juice and salt, and leave to steep.
Heat five tablespoons of oil in a nonstick frying pan over a medium flame. Add the onion and fry until brown and crisp. Remove the onion and set aside.
Fry the garlic slices in the same pan until golden brown, then transfer to the plate.
In the remaining hot oil over very low heat, stir in the chickpea flour to create a paste. Stir constantly for a minute, then add the peanut butter and stir for another minute. Take off the heat.
Put the cabbage in a large bowl. Peel the mangoes and shave with a julienne peeler until you hit the stone (or julienne by hand). Add the mango and carrots to the cabbage with the fried garlic and onions. Toss.
Pour over the chickpea peanut paste and the ginger, chilli, and lime mixture. Toss again.
Taste and adjust the lime and salt, if needed.
Transfer the salad to a plate, add the herbs, toss one final time, and top with the crushed peanuts and remaining fried onions.