Serves 4.

Brigman says, “Mango salsa can be modified in a number of ways. For a variation that involves a satisfying veggie crunch, add cucumbers or several tablespoons of minced onion.”

3 mangos, cut into cubes (I used Ataulfo mangos but Kent mangos are also delicious)

2 Roma tomatoes, seeded and diced

2 limes, juiced

1 large handful finely chopped cilantro

Salt and pepper to taste

1. Cut mango, using the hedgehog technique, and add to a bowl.

2. Chop Roma tomatoes, remove seeds and add to bowl.

3. Squeeze fresh lime juice and toss with salt, pepper and a handful of finely chopped cilantro.

Serve as a dip with tortilla chips or atop fresh greens.

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