Pre-Preparation - Peel the ripe mango and cut the flesh away from the pit. Dice it into small, uniform cubes to ensure even distribution in the salsa. Peel the cucumber, slice it lengthwise, and scoop out the seeds using a spoon. Dice the remaining flesh into small cubes similar in size to the mango pieces. Finely chop the onion and green chili. If you prefer a milder flavor, consider soaking the chopped onion in cold water for a few minutes to reduce its pungency.

Mixing the Salsa - In a mixing bowl, combine the diced mango, cucumber, onion, and green chili. Gently toss to mix the ingredients evenly. Add the freshly squeezed lemon juice, a pinch of salt, and a dash of black pepper. Stir gently to ensure the seasoning is well distributed.

Final Touches - Taste the salsa and adjust the seasoning as needed. If you prefer more acidity, add a bit more lemon juice. Adjust salt and pepper to your liking. For the best flavor, cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes. This allows the flavors to meld together beautifully. Give the salsa a gentle stir before serving. Transfer it to a serving bowl and enjoy it chilled.