Peel the mango and avocado, and cut the flesh of the fruit into cubes. Sprinkle the avocado with a little lemon juice to prevent it from turning black. Reserve in a salad bowl.

Thinly slice the radishes and chop the mint. Prepare a vinaigrette with the remaining lemon juice, olive oil and seasonings.

Mix all the ingredients gently, so as not to crush the avocado, and sprinkle with pomegranate seeds.