Start by peeling the ripe mango. Hold it upright and slice down along the pit to create large halves. Dice the mango halves into small cubes, roughly half an inch in size, and place them in a medium mixing bowl.

Next, finely chop the red bell pepper and red onion. Aim for a similar small size to the mango cubes for even texture. Mince the jalapeño pepper, adjusting the amount based on your spice preference—removing seeds can reduce heat. Add these freshly chopped vegetables to the mixing bowl.

Squeeze fresh lime juice into the bowl, add grated lime zest, and add finely minced garlic if desired. Sprinkle in chopped cilantro for freshness.

Gently stir the mixture to combine all ingredients evenly without mashing the mango.

Taste your salsa and season it with sea salt, adjusting to your preference. You can also add more lime juice if you like extra tang.

Cover the bowl with plastic wrap or transfer the salsa into an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.