Peel the ripe Ataulfo mango and dice the flesh into uniform cubes.

Dice the seedless cucumber and finely chop the red onion and jalapeño pepper.

In a mixing bowl, combine the diced mango, cucumber, onion, and jalapeño. Add chopped cilantro and lime juice.

Sprinkle salt over the mixture and gently toss to combine.

Cover with plastic wrap or transfer to an airtight container and chill for at least 15 minutes.

Before serving, give the salsa a gentle stir and serve with tortilla chips or grilled meats.