In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.
Leftovers and storage: store any leftover mango salad in a tightly covered glass container in the fridge for up to 3 days.