Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Cut tortillas into 4-inch circles using a round cookie cutter or bowl as guide.
Brush both sides of tortilla circles with olive oil and sprinkle lightly with salt.
Gently press tortilla circles into muffin cups, forming small cups.
Bake for 8-10 minutes until golden brown and crispy.
Remove from oven and let cool in pan for 5 minutes before removing to wire rack.
Meanwhile, prepare salsa by combining diced mango, bell pepper, red onion, and jalapeño in a large bowl.
Add chopped cilantro and mint to the mango mixture.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour dressing over mango mixture and toss gently to combine.
Let salsa sit for 10 minutes to allow flavors to meld.
Just before serving, fill each tortilla cup with mango salsa.
Garnish with toasted coconut flakes if using, extra cilantro, and lime wedges.
Serve immediately for best texture.
