Ingredients:

- 2 ripe mangoes, peeled, pitted, and diced

- 1 ripe avocado, peeled, pitted, and diced

- 1 cup cooked black beans (canned beans, drained and rinsed, are fine)

- 1 red bell pepper, diced

- 1/4 cup sweetcorn

- 1/4 cup red onion, finely chopped

- 1/4 cup coriander, finely chopped

- Juice of 1 lime

- Salt and pepper to taste

- Optional: chopped jalapeño or red chilli flakes for heat

Instructions:

1. In a large mixing bowl, combine the diced mangoes, diced avocado, black beans, diced bell pepper, sweetcorn, chopped red onion, and chopped coriander.

2. Drizzle the lime juice over the salad ingredients and gently toss to combine. Season with salt and pepper to taste. Add chopped jalapeño or red chilli flakes for extra heat if desired.

3. In a small bowl, whisk together the extra virgin olive oil, lime juice, and optional honey or maple syrup to make the dressing. Season with salt and pepper to taste.

4. Pour the dressing over the mango avocado salad and toss gently to coat all the ingredients evenly.

5. Serve the salad immediately, or refrigerate it for about 30 minutes to allow the flavours to meld together before serving.