Cut mango and pineapple into small, uniform ¼-inch cubes to ensure balanced bites and prevent the salsa from becoming watery as juices accumulate over time.

Toss diced mango and pineapple with lime juice and salt 10-15 minutes before adding other ingredients to draw out juices and intensify sweetness while softening slightly.

Remove seeds and white pith for mild heat, keep seeds for medium heat, or use two peppers for significant kick—this gives you complete control over your salsa's spice level.

Fold in fresh cilantro just before serving to preserve its delicate, bright flavor and prevent it from bruising or turning bitter when mixed with acidic lime juice.

Taste and adjust by adding more lime juice if the salsa tastes too sweet, or a pinch of sugar if it's too acidic—this achieves the perfect harmony between fruit and brightness.