In a large mixing bowl, combine 2 diced ripe mangoes, 3 cups of shredded cabbage, 1 cup of grated carrot, 1 cup of thinly sliced red bell pepper, and 1/2 cup of thinly sliced red onion. Toss well.

In a separate small bowl, whisk together 1/4 cup of fresh lime juice, 2 tablespoons of honey (or maple syrup for a vegan option), 2 tablespoons of sesame oil, and a pinch of salt and pepper until smooth.

Pour the dressing over the mango and vegetable mixture and gently toss to coat each piece evenly.

Allow the slaw to sit for 5-10 minutes at room temperature to let the flavors meld together.

Serve the Mango Slaw chilled or at room temperature as a delightful side dish.