Peel the mangoes carefully, then slice them into thick rounds, letting the soft flesh squish slightly as you cut through. Use a sharp knife to minimize juice splatter and keep a paper towel handy for sticky hands and drips.
Dice the mango flesh into small, chunky cubes directly in the cutting board, letting the juices seep out and pool slightly around the pieces.
Finely chop the red onion and jalapeño, being careful to remove seeds from the jalapeño if you want less heat. Rinse or chill the onion if you’re sensitive to tears or spice.
Transfer all the chopped ingredients into a mixing bowl, then pour in the freshly squeezed lime juice, allowing the citrus to brighten the flavors and help the ingredients meld.
Add the chopped cilantro and a pinch of salt and pepper, then gently fold everything together. The mixture should smell fragrant with a bright, citrusy aroma and look colorful and juicy.
Taste the salsa and adjust seasoning with more lime juice or salt if needed. Let it sit for a few minutes to allow the flavors to develop before serving.
Serve the mango salsa immediately with chips, grilled meats, or as a topping for tacos, enjoying the fresh, chunky texture and vibrant flavor.
