1. Cut mangoes by slicing off cheeks on either side of pit, score flesh in grid pattern, and scoop out cubes with spoon. Dice into ½-inch cubes.

2. Finely shred green cabbage using sharp knife into thin ribbons about ⅛-inch wide. Grate carrot on large holes of box grater. Thinly slice red bell pepper into matchsticks and red onion into very thin half-moons.

3. Add diced mango, shredded cabbage, grated carrot, sliced bell pepper, red onion, and chopped cilantro to large mixing bowl. Toss gently with hands or tongs to distribute evenly.

4. In small bowl, whisk together fresh lime juice, honey, and sesame oil until honey dissolves completely. Season with pinch of salt and few grinds black pepper.

5. Pour dressing over mango and vegetable mixture. Using salad tongs or two large spoons, gently toss everything until lightly coated with dressing.

6. Let slaw sit at room temperature 5-10 minutes to allow flavors to meld. Cabbage will slightly soften from salt in dressing.

7. Taste and adjust seasoning before serving. Add extra lime juice for brightness, more honey if too tart, or pinch of salt to make flavors pop.

8. Serve immediately for crunchiest texture, or chill 15-30 minutes if you prefer cold. Best enjoyed within 2-3 hours of making.