Start by carefully cutting the ripe mango around the pit, making sure to scoop out the flesh with a spoon. Dice the mango into bite-sized pieces, allowing the vibrant orange flesh to shine in your mixing bowl. Aim to have a generous cup of fresh mango to serve as the sweet base of your Mango Salsa.

Next, halve the avocado and carefully remove the pit. Scoop the creamy flesh into your bowl and chop it into similar-sized pieces as the mango, ensuring a harmonious blend of textures.

Finely dice the jalapeño and combine it with the diced mango and avocado in your mixing bowl, allowing its zesty kick to mingle with the sweetness of the fruits.

Squeeze the juice of a fresh lime over the mixture, then toss in the chopped cilantro or parsley. Mix gently to avoid mashing the avocado.

Sprinkle a pinch of salt over your salsa. If using olive oil, drizzle over the top and gently toss everything together.

For serving, preheat your oven to 400°F (200°C). Cut corn or flour tortillas into triangles, arrange them on a baking sheet, and lightly spray with olive oil. Sprinkle some salt and bake for about 10 minutes.