Heat a large cast-iron skillet over high heat. Add jalapeño, habanero, and bell pepper; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 1 minute.
Seed and slice jalapeño; seed and dice habanero and bell pepper. Place peppers in a medium bowl. Add mango, lime juice, red onion, and salt. Cover and refrigerate for at least 10 minutes. Stir in green onion and cilantro just before serving.
Recipe by Southern Cast Iron at https://southerncastiron.com/mango-pepper-salsa/