Wash and dry all fresh produce. Dice two ripe mangoes into small cubes, shred about four cups of green cabbage, grate one medium carrot, slice half a red bell pepper, and thinly slice a small red onion. In a large mixing bowl, combine these ingredients.

In a separate small bowl, whisk together the juice of two limes, two tablespoons of honey (or maple syrup), and two tablespoons of sesame oil. Season with salt and pepper to taste.

Pour the dressing over the mango and vegetable mixture. Gently toss the ingredients together until well-coated.

Let the slaw sit at room temperature for about 5 to 10 minutes to allow the flavors to meld.

Serve the Mango Slaw chilled or at room temperature, optionally adding toppings like diced avocado or chopped nuts.