Dice the mangoes into 1/2-inch cubes, dice the red bell pepper, dice the English cucumber, and thinly slice the red onion. Stack the fresh basil leaves and slice them into thin ribbons (chiffonade), then chop the cilantro. Grate the fresh ginger and measure out all remaining ingredients. I find it helpful to do all the chopping at once—it keeps the kitchen organized and ensures nothing gets forgotten when you're ready to assemble.

In a small bowl, whisk together the fresh lime juice, honey, avocado oil, grated ginger, red chili flakes, and sea salt until the honey is fully dissolved and the dressing is well combined. Taste and adjust the balance—I like to add an extra squeeze of lime if the dressing needs more brightness, or a touch more honey if the heat feels too strong.

In a large bowl, combine the diced mango, bell pepper, cucumber, sliced red onion, basil chiffonade, and cilantro. Pour the dressing from Step 2 over the salad and gently toss until all the ingredients are evenly coated. Be gentle when tossing to avoid bruising the delicate mango pieces.

Transfer the salad to a serving bowl or individual plates. Sprinkle the toasted sesame seeds over the top as a finishing garnish. Serve immediately while the salad is fresh and the flavors are bright—this dish is best enjoyed right after assembly.