Begin by dicing two ripe mangoes into bite-sized cubes. Next, slice the red bell pepper and mince a jalapeno. If using red onion, soak it in cold water for about 5 minutes to mellow the flavor. Set aside.

In a large bowl, combine the diced mango, bell pepper, minced jalapeno, and sliced red onion. Toss these ingredients together, then add chopped cilantro and stir.

In a small bowl, whisk together olive oil, lime juice, honey, chili powder, and cumin until the dressing is fully emulsified.

Drizzle the dressing over the mango mixture and gently toss everything together. Fold in diced avocado last to preserve its creaminess.

Serve your Mango Salad immediately or let it rest at room temperature for about 10 minutes before serving.