Start by peeling the ripe mango, then slice it away from the pit in large sections. Cube into bite-sized pieces and place them into a mixing bowl.

Wash the English cucumber thoroughly. If desired, peel the skin, slice it lengthwise, scoop out the seeds, and dice the flesh into cubes. Add these to the mixing bowl.

Gently rinse fresh blueberries under cool running water and drain well. Add the blueberries to the bowl.

Halve a ripe avocado, remove the pit, scoop out the flesh, and dice it. Add to the mixing bowl.

Gently fold the ingredients together with a spatula, ensuring every piece is coated without over-mixing.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until smooth.

Drizzle the dressing over the salad and toss gently to ensure even coating.

Finely chop fresh cilantro and sprinkle over the top, mixing gently again.

Serve immediately or chill for up to 1 hour, keeping the dressing separate until just before serving.