Start by peeling the mangoes and slicing off the cheeks, then score the flesh in a crosshatch pattern without cutting through the skin. Scoop out the juicy, fragrant mango cubes into a large mixing bowl, listening for the satisfying release of juice.
Finely dice the red onion and add it to the bowl with the mango, then dice the bell pepper into small pieces and toss them in as well, creating a vibrant, crunchy base.
Slice the jalapeño in half lengthwise, remove seeds for less heat or keep them for more spice, then finely chop and add to the bowl, giving the salsa a fiery kick.
Squeeze fresh lime juice directly over the mixture, aiming for about the juice of one lime, which brightens the flavors and adds a tart, floral note.
Add a generous handful of chopped cilantro to the bowl, then season with sea salt and freshly cracked black pepper, adjusting to taste.
Gently fold all the ingredients together with a spatula or spoon, mixing until the colors are well combined and the flavors start to meld, but the mango remains juicy and intact.
Let the salsa sit in the fridge for at least 30 minutes to allow the flavors to develop further, or serve immediately for a fresh, crunchy bite.
Serve the mango salsa in a bowl alongside tortilla chips, tacos, or grilled meats, enjoying the bright, summery burst of flavor with each scoop.
