Start by peeling and thinly slicing 2 ripe mangoes into smooth, half-moon shapes. Next, chop ½ a red onion, 1 cucumber, and 1 red bell pepper into bite-sized pieces. Halve a handful of cherry tomatoes, and set all the chopped ingredients aside in a large mixing bowl.

In a small mixing bowl, whisk together the juice of 2 limes, 2 tablespoons of honey, and 3 tablespoons of olive oil. Add a pinch of salt and a few cracks of black pepper. Mix vigorously for about 30 seconds until the dressing is fully emulsified and smooth.

Into the large bowl with the prepared mango and vegetable medley, add a generous handful of chopped fresh cilantro and mint. Gently layer the chopped ingredients to ensure an even distribution.

Pour the lime dressing over the prepared salad ingredients and gently toss everything together using two large utensils. Aim to coat each piece without overmixing.

Cover the mango salad with plastic wrap or a lid and refrigerate for at least 15 minutes to allow the flavors to meld together. After chilling, serve it in a vibrant bowl.