In a small mixing bowl, whisk together lime juice, fish sauce, honey, chili flakes, and minced garlic until smooth. Set aside for 10 minutes.

In a large mixing bowl, combine diced mangoes, shredded carrots, sliced red bell pepper, julienned cucumber, and thinly sliced red onion. Toss gently to combine.

Pour prepared dressing over the salad and toss gently to coat the ingredients without mashing the mangoes.

Fold in chopped cilantro and mint leaves gently to infuse the salad with freshness.

Sprinkle crushed peanuts and sesame seeds on top as optional garnishes.

Serve immediately or let chill in the refrigerator for 15-20 minutes to enhance flavors.