Use a microplane grater to zest the limes, then juice them and set both aside. Give the cilantro a rough chop and add to the bowl with the onions and jalapeños.
Slice the mango into two halves, avoiding the large seed in the center. Score the fruit in a cross-hatch pattern with a small paring knife. Once scored, take each half of the mango and bend the peel backwards so the cross-hatched pieces are sticking out. Then slice them away from the skin. Be sure to slice off any remaining mango flesh around the seed too. (Be careful, it gets slippery!) Add the mango to the mixing bowl with the other ingredients.
Finally, dice the avocado, add to the bowl, then immediately add the lime juice, lime zest, salt, and stir together gently. Adjust seasoning as needed. Transfer to a serving bowl.
You can make this mango salsa up to two hours ahead and store in the refrigerator.
Dice the avocado last just before adding to the other ingredients and stirring in the lime juice. If you slice the avocado first, it will start to turn brown. Once you add the lime juice, this will prevent browning and your salsa will look beautiful.
If you'd like more spice, you can either leave the seeds and ribs in the jalapeños, or switch to a spicier chile pepper like serrano or habañero. Always be careful when handling spicy peppers!
Be sure to read the post above for more tips and ingredient info!
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