In a mixing bowl, add the olive oil, vinegar and lemon juice, then mix with a whisk until smooth.
Season with the salt and pepper, then mix again; add the cinnamon and dressing.
Next, add the remaining ingredients and incorporate them with the dressing, along with the FUD Panela Cheese cubes. To avoid crumbling, gently mix the panela cheese cubes with the other ingredients. Refrigerate the pico de gallo for at least 10 minutes.
Preheat the grill to medium-high heat. If you don’t have a grill, we recommend using a griddle with ridges that simulate grill grates.
Once the avocados are halved and pitted with shell included, coat the pulp side with some olive oil and place on a grill with the pulp side facing down for about 3 minutes or until grill marks are on the avocados; remove from the grill and refrigerate.
Once they are cold, add the ham and mango pico de gallo to each avocado to create a filling, then serve with your favorite chips or toast.