Wash 2 large ripe mangoes under cold water for 1 minute. Feel for slight give when gently squeezed — this means they're ripe. Ripe mangoes should smell sweet and fragrant at the stem end.

Peel the first mango using a vegetable peeler, working from top to bottom for 3–4 minutes. Remove any remaining skin with a knife.

Stand the peeled mango upright. Carefully cut along both sides of the flat pit in the center, making 2 long cuts to create two large cheeks. You should have about 12 ounces of mango flesh. Dice the mango cheeks into ½-inch cubes on a cutting board for 3–4 minutes. You want uniform, bite-sized pieces. Checkpoint: You are ready to move on when you have about 2 cups of diced mango with no large chunks.

Repeat step 2–3 with the second mango. Place all diced mango into a medium mixing bowl for 1 minute.

Rinse 1 red bell pepper under cold water for 30 seconds. Cut the pepper in half lengthwise and remove seeds and white membrane with a small knife for 2 minutes. Dice the pepper into ¼-inch pieces to match mango size for 2–3 minutes. Add to the bowl.

Peel and rinse 1 small red onion under cold water for 30 seconds. Cut onion in half. Finely mince the onion into tiny pieces for 2–3 minutes. Add to the bowl.

Rinse 1 jalapeño pepper under cold water for 20 seconds. Carefully cut the jalapeño in half lengthwise for 1 minute. Use a small spoon to scrape out the white seeds and membranes — this is where most of the heat lives. If you want more heat, leave some seeds in. Finely mince the jalapeño for 2 minutes. Add to the bowl.

Wash fresh cilantro leaves under cold water and pat dry with paper towels for 2 minutes. Chop the cilantro leaves into small pieces (about ¼ inch) for 2–3 minutes. Add to the bowl.

Cut 2 fresh limes in half. Squeeze each half over a small bowl for 1 minute total, using a citrus reamer or your hands to extract juice. Strain out seeds through a fine-mesh sieve for 30 seconds. You should have about 3 tablespoons of fresh lime juice. Add to the mango mixture.

Add 1 tablespoon honey, ¼ teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon ground cumin to the bowl for 30 seconds.

Using a large spoon or rubber spatula, gently fold all ingredients together for 2–3 minutes, being careful not to crush or over-mix the mango. The salsa should look chunky and colorful, not mushy.

Taste the salsa on a spoon for 10 seconds. Adjust seasonings: if too bland, add more lime juice or salt; if too spicy, add a bit more honey; if flat-tasting, add a pinch more cumin.

Transfer the salsa to a serving bowl or glass container for 1 minute. Cover with plastic wrap or a lid.

Refrigerate for at least 30 minutes (or up to 2 hours) before serving. This resting time allows the flavors to meld and the salsa to chill throughout. The cold temperature enhances the refreshing tropical flavors. You can tell it's ready when you open the container and smell the bright cilantro and lime aroma.

Remove from refrigerator 5 minutes before serving for 5 minutes. Give the salsa a gentle stir for 30 seconds to redistribute any liquid that may have settled at the bottom.