Cut mangos into bite-sized pieces. Wash tomatoes, cut in half, and remove as many seeds as possible by squeezing each half. Cut tomatoes into bite-sized pieces.
Peel red onions, chop finely, and toss with mango-tomato mixture. Add lime juice and salt, and mix well.
Handling carefully with gloves, remove tops of jalapeno peppers and slice lengthwise in half. Remove seeds and white portion of peppers with hands or a small spoon. Cut into thin strips, then into a fine dice, and add to salsa. The heat of the jalapenos may vary, so use as much as desired to achieve a flavor balance.
Wash and dry cilantro, and pick the leaves from the stems. Discard stems. Finely chop the cilantro leaves, and add to salsa (optional). Taste, and season again if necessary. Serve chilled. CCP: Hold for cold service at 41° F or lower.
