Peel and dice the mango into bite-sized cubes by slicing cheeks off the pit, scoring the flesh in a crosshatch pattern without cutting the skin, then scooping the cubes out into a mixing bowl.
2 large mango
Pour 2 tablespoons of fresh lime juice over the diced mango and toss gently for about 20 seconds until all pieces are coated. This creates a wet surface for the chili powder to adhere evenly.
2 large mango, 2 tbsp lime juice
Sprinkle 1 teaspoon of tajin seasoning over the mango, toss for 30 seconds, then taste one piece. Add up to 1 more teaspoon if you prefer more heat and tang.
2 large mango, 2 tsp tajin chili powder
Sprinkle ½ teaspoon of fine sea salt over the mixture and toss again to enhance sweetness and reduce any bitterness.
2 large mango, 0.5 tsp salt
Transfer the mango mixture to serving cups or bowls. Refrigerate for 10 minutes if you want to serve it cold, or enjoy immediately at room temperature. Optionally drizzle with chamoy sauce on top before serving.
2 large mango, 1 tbsp chamoy sauce
