Start by selecting two ripe, slightly soft mangoes. Peel them, then carefully dice the mango into bite-sized pieces. Next, cut one avocado in half, remove the pit, scoop out the flesh, and dice it too. Finely chop half a red bell pepper, one jalapeño (removing seeds if desired), and slice a small red onion. Soaking the onion in cold water for 10 minutes can help mellow its sharpness. Chop a handful of fresh cilantro to add color and flavor.

In a large mixing bowl, combine your prepared mango, diced avocado, chopped bell pepper, jalapeño, red onion, and cilantro. Gently toss the ingredients together to ensure an even mix while being careful not to mash the avocado. This will create a vibrant base for your Mango Salad.

In a separate small bowl, whisk together ¼ cup of olive oil, the juice of one lime, and one tablespoon of honey until well emulsified. Add in a pinch of chili powder and a dash of cumin, along with salt and black pepper to taste.

Pour the dressing over your mango mixture in the large bowl, and gently toss everything together with a spatula until all ingredients are evenly coated. Add the avocado last.

For the best experience, serve your Mango Salad immediately after mixing, allowing the vibrant fresh ingredients to shine. Garnish with extra cilantro or a sprinkle of chili powder if desired.