Peel the mangoes carefully, then hold each one steady on the cutting board. Slice off the sides along the pit, creating two large cheeks, and score the flesh in a crosshatch pattern without cutting through the skin. Gently push the skin to turn the mango inside out, making the diced flesh pop out, and use a spoon to scoop out the cubes into a bowl.
Add the thinly sliced red onion to the bowl with the mango cubes, then sprinkle with chopped cilantro and chopped jalapeño for a burst of herbaceous heat.
Squeeze fresh lime juice over the mixture, allowing the tangy citrus to mingle with the sweet mango and pungent onion. Stir everything gently with a spoon, ensuring the flavors combine evenly.
Sprinkle the sea salt over the salsa, then taste and adjust by adding a small drizzle of honey or sugar if you want to mellow the acidity and enhance the fruit’s sweetness. Mix again to distribute the seasoning.
Let the salsa rest at room temperature for 15-20 minutes to allow the flavors to meld and the juice to slightly develop, creating a fragrant, juicy condiment.
Serve the mango salsa in a bowl, garnished with extra cilantro if desired, and enjoy it as a fresh topping or dip that bursts with tropical flavor and lively textures.
