Peel and slice two ripe mangoes into bite-sized pieces. Thinly slice half a red onion, one cucumber, and one red bell pepper, and halve a cup of cherry tomatoes. Arrange in a bowl.

In a small bowl, whisk together the juice of two limes, two tablespoons of honey, three tablespoons of olive oil, and a pinch of salt and black pepper until smooth.

In a large salad bowl, layer the mango, red onion, cucumber, bell pepper, and tomatoes. Add chopped cilantro and mint.

Pour the dressing over the salad and gently toss to coat.

Cover the salad with plastic wrap and refrigerate for at least 15 minutes. Toss again before serving.