Prepare the mangoes by slicing the sides off the pit, scoring the flesh in a crosshatch pattern, and scooping the cubes into a large mixing bowl.

Mince the red onion finely and soak it in cold water for five minutes, then drain and add to the bowl with the mango.

Prepare the jalapeño by cutting it in half, removing the seeds and membranes, mincing the flesh, and adding it to the bowl.

Finely chop the fresh cilantro and add it to the mixing bowl.

Squeeze the juice of one or two limes over the mixture, sprinkle with sea salt, and gently fold everything together.

Let the salsa sit for at least ten minutes at room temperature before serving with tortilla chips.