Tortilla Chips With Fresh Mango and Tomato Salsa
Recipe: #15638
November 05, 2014
"From Australian Readers Digest. Have not included cooling time."
Original is 6 servings
Ingredients
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- SALSA
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Nutritional
- Serving Size: 1 (113.7 g)
- Calories 132.7
- Total Fat - 1.9 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 26.9 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 4.9 g
- Sugars - 2.6 g
- Protein - 3.9 g
- Calcium - 63.4 mg
- Iron - 1.3 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 160°C.
Step 2
To make salsa, peel the mangoes and cut the flesh away from the central stone and chop the flesh into small pieces and place in a large bowl.
Step 3
Chop the tomatoe into small pieces and add to the mango.
Step 4
Add the lime zest and juice, chilli, garlic, coriander and chives and stir and then season with salt and pepper to taste.
Step 5
Spoon into a serving bowl, cover with plastic wrap and set aside in a cool place while preparing the tortilla chips.
Step 6
Cut each tortilla into wedges using kitchen scissors and spread out the wedges on a large baking tray and bake for 15 minutes or until crisp and firm.
Step 7
Transfer to a wire rack and leave to cool.
Step 8
To serve, place the bowl of salsa on one side of a large serving platter and scatter the tortilla chips next to it.
Step 9
OTHER SUGGESTIONS/VARIATIONS - Instead of corn tortillas use 4 large or 8 small flour tortillas (also called wraps).
Step 10
Make a fresh peach salsa by using 4 ripe peaches instead of the mangoes and there is no need to peel the peaches - just cut them in half and remove to stone and chop them.
Tips
No special items needed.
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