Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. 

Start by peeling the mangos. Then, use the safe chopper to cut the flesh off of the core. Cut the flesh into 2 – 3 centimeter cubes.

Peel the cucumber, then cut in half from top to bottom, and use a spoon to scrape out the seeds. This will keep the salsa from being too watery. Place the cucumber flat side down on the cutting board and cut in half lengthwise, then cut widthwise to dice.

To Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the jalapeno, first cut off the top of the pepper, then slice it in half from top to bottom. Use the tip of the safe chopper to scrape out the seeds, because the seeds are where most of the heat from a pepper are. Once the seeds are removed, slice the pepper into strips, then cut across into a dice. 
Be sure to wash your hands immediately after handling hot peppers, and never touch your face while you are handling them.

Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Slice across the onion in the other direction to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

To juice the limes, roll them on the counter, and then cut in half and squeeze the juice out into a bowl, be sure to take out any seeds.

Pick all the leaves off the cilantro and chop roughly with the scissors.

Mix the mango, jalapeno, cucumber, onion, and cilantro together in a bowl. Season with salt, and add the lime juice and toss together.