Start by peeling the two medium ripe mangos using a sharp knife or peeler. Cut the flesh away from the pit and dice it into uniform cubes, about half an inch each. Aim for a vibrant, juicy texture that brings your Mango Salsa to life. This process should take about 5 minutes, resulting in roughly 2 cups of diced mango.

In a medium-sized mixing bowl, add the diced mango along with 1 cup of diced red onion, ¼ cup of finely chopped cilantro, the juice and zest of one lime, one grated small garlic clove, and a minced jalapeño. Sprinkle in 1 teaspoon of sea salt to harmonize the flavors. Gently stir the mixture with a wooden spoon, ensuring each ingredient is evenly incorporated, which should take about 2-3 minutes.

Cover your bowl with plastic wrap or transfer the Mango Salsa into an airtight container. Place it in the refrigerator for at least 30 minutes to chill. This step allows the flavors to meld beautifully. Once chilled, visually check that the colors are vibrant and the ingredients look fresh.