Peel the mango carefully with a sharp knife, then slice off the flesh from around the pit, cutting into small cubes. Place the mango in a mixing bowl, and notice the juicy aroma filling the air.
Drain the soaked red onion and chop it into small, uneven pieces. Add the onion to the bowl with the mango, creating a colorful, fragrant mixture.
Slice the jalapeño in half lengthwise, then remove seeds if you prefer milder heat. Finely chop the jalapeño and add it to the bowl, noticing the bright green color and spicy aroma.
Squeeze the fresh lime juice directly over the mixture, then gently fold everything together with a spoon, allowing the citrus to coat the fruit and herbs evenly.
Add the chopped cilantro to the bowl, then sprinkle in a pinch of salt. Mix again to distribute the herbs and seasonings, and listen for the flavors melding together.
Taste the salsa and, if desired, add a small drizzle of honey or agave for extra sweetness. Mix gently to combine, then let the salsa sit for a few minutes to allow flavors to develop.
Serve the mango salsa chilled or at room temperature, spooned into a bowl or over grilled dishes. Enjoy the bright, juicy burst of flavors with each bite.
