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Peel mango and then finely shred. Set aside in a large bowl.
Cut red onion, and remove pith and seeds. Slice into thin strips.
Cut red onion in half and then thinly slice along the grain into strips. Submerge in cold water and then drain to reduce the raw onion bite.
Wash and dry the herbs (mint, green onion, cilantro). For the mint, separate leaves from stems. Take the large leaves and cut them in half while leaving the smaller leaves whole. Finely chop up both the green onion and cilantro.
In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, and a sliced Thai bird chili. Stir until the sugar is fully dissolved, and adjust to taste.
Add the shredded mango, red bell pepper, red onion, herbs, and fried shallots into a mixing bowl. Pour the dressing over and toss gently to combine.
Serve on a plate and garnish with additional fried shallots, crushed peanuts and mint leaves.