Start by selecting a ripe, vibrant mango. Slice the mango around the pit, then dice the flesh into bite-sized pieces and set aside.

Wash an English cucumber, slice it in half lengthwise, remove seeds if desired, and cut it into half-moon shapes. Cut a red bell pepper into bite-sized pieces and add both to the mixing bowl.

Thinly slice a red onion and chop a handful of fresh cilantro. Add both to the mixing bowl.

In a separate bowl, whisk together freshly squeezed lime juice, fish sauce (or soy sauce), honey, and chili flakes until smooth.

Pour the dressing over the salad and gently fold the ingredients together without mashing the mango.

Cover the bowl and let the salad rest at room temperature for about 10 minutes.

Serve the salad in individual bowls or a larger serving dish and enjoy!