In a large mixing bowl, combine 2 cups of diced ripe mangoes, 2 cups of shredded cabbage, 1 grated carrot, 1 sliced red bell pepper, and 1 sliced red onion. Toss until evenly mixed.

In a separate small bowl, whisk together the juice of 1 lime, 2 tablespoons of honey (or maple syrup), and 2 tablespoons of sesame oil. Add a pinch of salt and pepper to taste.

Drizzle the dressing over the mango and vegetable mixture, ensuring everything gets coated evenly. Toss gently with tongs.

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

Serve the mango slaw chilled or at room temperature, pairing it with grilled meats or fish tacos.