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Tortilla Chips With Fresh Mango and Tomato Salsa
Here is a fresh-tasting, colorful salsa that is rich in vitamins and valuable antioxidants. It is a perfect dip for crunchy, homemade tortilla chips, quickly baked rather than deep-fried for a healthy, low-fat result. Either corn tortillas or flour tortillas can be used to make the chips.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
NUMBER OF SERVINGS: 12
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INGREDIENTS:
2 large mangoes
1 large ripe tomato
Grated zest and juice of 1 lime
1 medium-hot fresh green chile pepper, seeded and finely chopped
1 garlic clove, crushed
2 tablespoons chopped fresh cilantro
1 tablespoon snipped fresh chives
Salt and pepper
8 (10 inch) corn tortillas |
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DIRECTIONS:
1. Peel the mangoes and cut the flesh away from the pit. Chop the flesh into small pieces and place in a large bowl. Chop the tomato into small pieces and add to the mangoes.
2. Add the lime zest and juice, chile pepper, garlic, cilantro, and chives. Stir well, then season lightly with salt and pepper. Spoon into a serving bowl, cover, and refrigerate while preparing the tortilla chips.
3. Preheat the oven to 325ºF. Cut each tortilla into 6 wedges using kitchen scissors. Spread out the wedges on a large baking sheet and bake until crisp and firm, about 15 minutes. 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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Nutrition Per Serving:
Per serving: Calories 109, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 59 mg, carbohydrate
24 g, fiber 3 g, sugars 7 g, protein 2 g
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Tips:
Other variations:
Fresh peach salsa: Use 4 ripe peaches instead of the mangoes. There is no need to peel the peaches. Just cut them in half, remove the pit, and chop them.
Nachos: Prepare the tortilla chips and allow to cool. Finely chop 3 scallions, 2 green bell peppers, and 1 medium-hot fresh green chile pepper, seeded, and place in a bowl. Sprinkle with 1/4 teaspoon cumin. Spread the tortilla chips out on a baking sheet lined with aluminum foil and sprinkle with the vegetables. Top with 1 1/2 cups reduced-fat shredded cheddar cheese. Bake in a preheated 375ºF oven until the cheese has melted, about 10 to 15 minutes.
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