Start by dicing two ripe mangoes into bite-sized pieces. Next, slice one English cucumber thinly for added crunch, and chop a red bell pepper into small cubes. Thinly slice a small red onion, and finely chop a handful of fresh cilantro.

In a small mixing bowl, whisk together the freshly squeezed juice of one lime, two tablespoons of fish sauce (or soy sauce for a vegan option), one tablespoon of honey (or maple syrup), and a pinch of chili flakes until well combined.

In a large mixing bowl, gently combine all of your prepped ingredients: diced mangoes, sliced cucumbers, chopped red bell pepper, sliced red onion, and chopped cilantro. Toss the ingredients together delicately.

Drizzle the prepared dressing over the combined ingredients. Using gentle folding motions, toss the salad to coat all the ingredients evenly with the dressing.

Cover the bowl and let the salad rest for about 10 minutes at room temperature to allow the flavors to meld together.

Once rested, give the salad a gentle toss and transfer it to a serving dish. Garnish with extra cilantro leaves before serving.