Start by peeling and slicing two ripe mangoes into bite-sized pieces.

Thinly slice half a red onion, a cucumber, and a red bell pepper.

Halve a handful of cherry tomatoes and set all the prepared vegetables aside in a large mixing bowl.

In a small bowl, whisk together the freshly squeezed juice of two limes, two tablespoons of honey, and three tablespoons of olive oil.

Season with a pinch of salt and freshly ground black pepper, whisk until smooth.

In the large bowl, layer in the chopped cilantro and mint, stirring gently.

Pour the dressing over the combined ingredients and toss gently.

Cover the tossed salad and refrigerate for at least 15 minutes.

Before serving, gently toss again and garnish with extra herbs if desired.