Start by peeling the mangoes carefully using a vegetable peeler or sharp knife. Slice the flesh away from the large pit in the center, then cut the mango into small bite-sized cubes. Try to keep the pieces evenly sized so the salsa has a balanced texture and looks beautiful when served. For the best results, use ripe mangoes that are slightly firm to the touch. Overripe mangoes can become too soft and make the salsa watery or mushy.

Finely chop the jalapeño, red onion, cilantro, and optional garlic. If you prefer a milder salsa, remove the seeds and white membrane from the jalapeño before chopping since most of the heat is concentrated there. For a spicier salsa, leave some of the seeds intact. Dice the red onion into small pieces so it blends smoothly into the salsa without overpowering the sweetness of the mango.

Add the diced mango, chopped jalapeño, red onion, cilantro, diced avocado, fresh lime juice, sea salt, and black pepper to a large mixing bowl. If using garlic, add it now as well. The avocado adds a creamy texture that balances the acidity and spice beautifully, while the lime juice keeps the salsa tasting bright and refreshing.

Using a large spoon or silicone spatula, gently toss all the ingredients together until evenly combined. Be careful not to stir too aggressively because soft mangoes and avocado can break apart easily. You want the salsa to stay chunky and fresh with visible pieces of every ingredient.

Taste the salsa and adjust the flavors as needed. If the mangoes are very sweet, you may want an extra squeeze of lime juice for balance. Add more salt gradually if the flavors need brightening, or stir in extra jalapeño if you enjoy more heat. This is the best time to customize the salsa to your personal taste preferences.

Cover the bowl and refrigerate the salsa for about 15–30 minutes before serving. Chilling allows the flavors to blend together while keeping the salsa cool and refreshing. The lime juice, herbs, and jalapeño become even more vibrant after resting for a short time in the refrigerator.

Serve the salsa chilled alongside grilled chicken, salmon, shrimp, tacos, lettuce wraps, grain bowls, or roasted vegetables. It also works beautifully as a fresh dip with cucumber slices, bell peppers, or keto tortilla chips. For an extra fresh finish, garnish with additional cilantro and lime wedges just before serving.