From My Bowl

1 Chop your Cilantro and dice your Tomatoes and Mango. Remove the stems and exterior from the Red Pepper, Red Onion, and Jalapeño (see notes on seed removal).
2 First, prepare the Mango puree. Add half of the diced Mango to a food processor and process until smooth and creamy. If your mango is not very soft, feel free to add 1-2 tbsp of water to help with blending. 
3 Pour the Puree from the Food Processor and pour into a large bowl. Return the food processor to the base - no need to rinse.
4 Add the Red Onion, Red Pepper, and Jalapeño to the Food Processor. Pulse until finely chopped, then add this mixture to the bowl with the Mango Puree. 
5 Add the diced Tomatoes, chopped Cilantro, and Salt to the same bowl. Juice 1 Lime over the bowl, then stir the mixture until everything is well incorporated.
6 Serve immediately, or place in the fridge for a few hours to allow the salsa to chill and all of the flavors to mingle (recommended).