In medium bowl, mix together cabbage, mango, tomato, mayonnaise, lemon juice, cilantro, adobo, sugar and hot pepper flakes until combined.
Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold or at room temperature.
Shredding cabbage for use in coleslaw, tacos and more is easy and requires no fancy kitchen gadgets – just a cutting board and a knife. First, remove and discard any loose cabbage leaves. Then, halve the cabbage through the root. To remove the stem, which is too tough to eat, cut a “V” shape outside of the solid white core so it comes out in a single wedge. Now, begin shredding: Place one cabbage half on the cutting board cut-side down. Finely slice the cabbage by making vertical cuts about 1/8” apart. Repeat with the remaining half. Transfer shredded cabbage to a bowl.