Wash and slice the green cabbage into thin strips. Peel and dice ripe mangos. Thinly slice carrots, celery, and red bell pepper, then chop red onion and cilantro.

Combine all slaw ingredients in a large mixing bowl and toss gently together.

Cover the bowl and refrigerate for 10-15 minutes to let flavors meld.

In a blender, combine diced mango, lime juice, minced garlic, ginger, honey, rice vinegar, salt, and pepper. Blend until smooth.

While blending, slowly drizzle in canola oil until emulsified.

Pour the dressing over the chilled slaw mixture and toss until evenly coated.

Transfer to a serving platter and enjoy immediately.