Locate the stem and stand mango on the cutting board, stem up. The stem will be your guide to the center of the seed.
The seed inside the mango is long and flat, so you will be cutting along the seed. Slice side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
Lay both halves onto the cutting board, cut side up, and slice mango flesh length-wise and then width-wise. Do not cut through the skin!
Use a spoon to scoop out the diced flesh out of the mango skin.
Note: if you want to make salsa spicier, leave the jalapeno seeds in and choose an older jalapeno pepper that has more veins on the skin. To make salsa less spicy, choose young jalapeno peppers with smooth skin and discard the seeds.
Combine diced mango, minced jalapeno peppers, diced red onion, minced cilantro, lime juice, honey, and cayenne pepper in a mixing bowl. Mix very gently but thoroughly so the mango is not smashed.