Begin by cutting the mango. Slice down each side of the pit to separate the flesh, scoop into a bowl, and dice it into small cubes.

Cut the avocado around the pit and twist the halves apart. Remove the pit and scoop out the flesh, dicing into similar-sized pieces as the mango.

Dice jalapeño pepper and add to the bowl, adjusting based on heat preference. Combine with mango and avocado.

Squeeze the juice of half a lime over the mixture, add chopped cilantro or parsley, sprinkle salt, and drizzle olive oil. Stir gently.

For tortilla chips, cut flour tortillas into triangles, season lightly with salt, and bake at 400°F (200°C) for 10 minutes or until crispy.

Serve the mango salsa fresh in a bowl alongside tortilla chips.