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.
ON THE INTERNET: To see images of this recipe or to visit Brigman’s blog go to: http://www.clearlydeliciousfoodblog.com/2011/mango-salsa.