Prepare and measure everything first (mise en place). Shred the napa cabbage into 1–2" ribbons, thinly slice the onion, mince the garlic, separate and slice the white and green parts of the scallions, grate the ginger, and slice the mango. Doing this ahead keeps the fast, high-heat stir-fry moving and prevents overcooking the vegetables (the cabbage should stay slightly crunchy).

Heat a large heavy skillet or wok over medium-high heat until very hot — this gives immediate searing contact. Add the 1 tbsp olive oil and swirl to coat. Add the minced garlic, grated ginger, and the white parts of the scallions. Cook 20–30 seconds until aromatic, stirring constantly; this blooms the ginger and garlic oil-soluble flavors without burning them.

Add the ground pork in a single layer and let it sit, undisturbed, 1–2 minutes to develop color (browning creates Maillard flavors that taste savory and rich). Then break the meat up with your spatula into bite-sized pieces and continue cooking until there's no more pink — another 2–3 minutes. Season lightly with a pinch of salt (remember the coconut aminos adds saltiness later).

Push the pork to one side of the pan. Add the sliced onion to the empty side and let it cook 1–2 minutes to soften and sweeten — the split surface area prevents steaming the onion and helps caramelization. Then mix the onion into the pork so the flavors mingle.

Add the shredded napa cabbage to the pan in batches if needed, sprinkling a pinch of salt between layers. Stir-fry on high heat for 2–3 minutes until the cabbage is wilted but still has bright color and slight crunch. Cooking quickly on high heat preserves texture and prevents the cabbage from becoming soggy.

Stir the 1 tbsp coconut aminos and 1 tsp honey (if using) into the pork-cabbage mixture. The coconut aminos provide savory umami and a touch of sweetness while honey balances acidity and rounds flavors; stirring briefly deglazes the pan and lets the sauce coat the meat and cabbage. Taste and adjust with a little salt and pepper if necessary.

Turn off the heat and fold in half the sliced mango pieces (reserve the rest for garnish). Warm them gently 30–40 seconds — you want them to warm through and release fragrance, not disintegrate. Hot mango becomes jammy; brief warming enhances aroma while keeping texture.

Plate the stir-fry into shallow bowls. Top with the remaining fresh mango slices and the green parts of the scallions for contrast and brightness. The cold/warm contrast between fresh mango and hot savory pork creates an appealing textural and flavor interplay.

Optional finishing: a small drizzle of neutral oil or a few drops of sesame oil (if you have it) across the top for gloss and aroma, or a pinch of crushed red pepper for heat. Serve immediately — this dish is best hot and fresh to preserve cabbage crunch and mango texture.