Mango and Tomato Salsa with Tortilla Chips

    40 minutes

    You can make your own tortilla chips as outlined below or of course you can just buy them. This is a very fresh tasting and colourful salsa.

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    Serves: 6 

    • 8 corn tortillas (about 300g in total)
    • For the salsa
    • 2 ripe mangoes
    • 1 large ripe tomato
    • grated zest and juice of 1 lime
    • 1 medium-hot fresh green chilli, deseeded and finely chopped
    • 1 garlic clove, crushed
    • 2 tablespoons chopped fresh coriander leaves
    • 1 tablespoon snipped fresh chives
    • salt and pepper

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the oven to 160 degrees C. To make the salsa, peel the mangoes and cut the flesh away from the central stone. Chop the flesh into small pieces and place in a large bowl. Chop the tomato into small pieces and add to the mango.
    2. Add the lime zest and juice, chilli, garlic, coriander and chives. Stir, then season with salt and pepper to taste. Spoon into a serving bowl, cover with plastic wrap and set aside in a cool place while preparing the tortilla chips.
    3. Cut each tortilla into wedges using kitchen scissors. Spread out the wedges on a large baking tray and bake for 15 minutes or until crisp and firm. Transfer to a wire rack and leave to cool.
    4. To serve, place the bowl of salsa on one side of a large serving platter and scatter the tortilla chips next to it.

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