Peel and dice 1 ripe mango (about 250 grams) and 1 ripe avocado into bite-sized pieces.
In a large mixing bowl, combine the diced mango and avocado.
Finely chop 1 small red onion and add it to the bowl.
Chop a handful of fresh coriander leaves (about 15 grams) and add it to the bowl.
In a separate small bowl, prepare the dressing by whisking together 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of honey, and salt and black pepper to taste.
Pour the dressing over the mango and avocado mixture and gently toss to combine.
Refrigerate the salad for 15-20 minutes to allow the flavors to meld.
Serve the salad chilled, garnished with a few more coriander leaves if desired.