Tortilla Chips With Fresh Mango and Tomato Salsa

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.