Prep: Peel and dice the mango (see notes), red pepper and onion, mince the jalapeño and chop the cilantro.
Mix: Place all of the prepped ingredients in a large mixing bowl and stir to combine. Squeeze the lime over the salsa and add the cumin and salt, mixing once more to incorporate.
Enjoy: Serve immediately, or let stand for about 10-15 minutes to let the flavors incorporate more. Leftover salsa will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. Enjoy!
Notes
Mango: Be careful when working with ripe mango as it will be slippery. To dice the whole fruit down to the pit, work your way around the fruit cutting thin lengthwise slices until you reach to large flat pit; then you can dice those long sliced pieces into smaller chunks.