Prepare your ingredients: Cut the mangoes in half lengthwise around the pit, then score the flesh in a crosshatch pattern and scoop into a bowl with a spoon to create bite-sized cubes (3 ripe mangoes should yield about 3 cups). This takes about 8–10 minutes total.

Prepare the vegetables: Julienne the cucumber into thin matchsticks using a vegetable peeler or knife (about 2 minutes). Thinly slice the red bell pepper into strips (about 2 minutes). Slice the red onion paper-thin (about 2 minutes). Set all vegetables aside in separate bowls.

Chop fresh herbs: Roughly chop the fresh spinach into bite-sized pieces, then chop the cilantro and mint finely. Keep cilantro and mint separate for later garnish (about 3 minutes total).

Make the dressing: In a small bowl, combine 3 tablespoons fresh lime juice (about 2 limes, juiced), 2 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 teaspoon minced fresh ginger, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Whisk vigorously for about 1 minute until the honey dissolves and the dressing is emulsified. Checkpoint: The dressing should look slightly cloudy and homogenous, not separated.

Build the salad base: Place 2 cups chopped fresh spinach in a large bowl as your foundation (about 1 minute). The spinach will soften slightly when the warm dressing is added, but will retain its structure.

Add the mango and vegetables: Gently add the diced mango cubes to the spinach, followed by the sliced bell pepper, julienned cucumber, and sliced red onion. Be gentle with the mango to avoid crushing it. This should take about 2 minutes.

Dress the salad: Pour the entire dressing over the salad ingredients. Using two large spoons or salad servers, gently toss the salad for about 1–2 minutes, rotating from the bottom to the top to ensure every ingredient is lightly coated. The spinach will begin to wilt slightly (this is normal and desirable). Checkpoint: Every piece should glisten with dressing, and you should smell the lime and ginger aromatics.

Add final toppings: Sprinkle 1/2 cup halved roasted cashews over the top (about 30 seconds). Add a pinch of the reserved chopped cilantro and mint on top (about 1 minute prep saved from earlier). Finish with 2 tablespoons sesame seeds (white, black, or mixed) sprinkled generously over everything.

Serve immediately: Transfer to serving bowls or a large platter right away. This salad is best enjoyed within 10–15 minutes of assembly while the vegetables remain crisp and the mango maintains its firm texture. The dressing will continue to soften the spinach gently, but the cucumber and bell pepper will stay crunchy.

Checkpoint: The finished salad should look vibrant with visible mango cubes, green spinach, red peppers, and a light coating of dressing. It should smell fragrant with lime and herbs, and feel fresh and crisp on the fork.