1. Start by peeling and dicing the mangoes into small, uniform pieces—about 1/2 inch cubes work best. I like to pick mangoes that give slightly under gentle pressure, so the salsa is sweet and juicy.
2. Finely chop the red bell pepper and red onion. The key here is to chop everything small enough that the flavors meld beautifully but still keep a bit of crunch.
3. If you’re using jalapeño, slice it open, scrape out the seeds to reduce heat, and mince finely. If you want more heat, leave the seeds in, but be cautious—kids might not appreciate the fire!
4. In a medium bowl, combine the diced mango, bell pepper, onion, jalapeño, and chopped cilantro.
5. Add the fresh lime juice, honey (if using), and a pinch of salt and pepper. Stir gently to combine all the flavors.
6. Taste and adjust seasoning. Sometimes a little extra lime juice or salt brings the whole salsa to life.
7. Cover the bowl and refrigerate for at least 30 minutes to let the flavors mingle. I find the salsa tastes best after it has had a little time to chill—perfect for prepping ahead of a busy dinner.

One thing I’ve learned from years of cooking with little ones around is that prep work pays off. I often make this salsa in the morning or even the night before to save time in the evening, and it never disappoints.