Fresh Mango Salsa and Homemade Tortilla Chips Recipe

Name: Fresh Mango Salsa and Homemade Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 mangoes, peeled, chopped into 1/2-inch chunks; 2 plum tomatoes, seeded, diced; 1 small red onion, diced; 1/4 cup chopped fresh cilantro; 1 jalapeno, ribs and seeds removed, minced; 2 cloves garlic, minced; Juice of 2 limes; Kosher salt; Peanut oil, for frying; 10 corn tortillas; Kosher salt; (serves 4 to 6)

Servings: persons

2 mangoes, peeled, chopped into 1/2-inch chunks
2 plum tomatoes, seeded, diced
1 small red onion, diced
1/4 cup chopped fresh cilantro
1 jalapeno, ribs and seeds removed, minced
2 cloves garlic, minced
Juice of 2 limes
Kosher salt
Peanut oil, for frying
10 corn tortillas
Kosher salt
(serves 4 to 6)

1
Combine the mangoes, tomatoes, red onion, cilantro, jalapeno, garlic, and lime juice in a bowl.
2
Season with salt, and toss.
3
Let stand for 15 minutes before serving, so the flavors can marry.
4
Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
5
Arrange the corn tortillas in a stack, and cut into six equal wedges.
6
Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
7
Remove the chips from the fryer and place on a paper-towel-lined sheet tray.
8
Sprinkle the chips immediately with the salt, and serve warm with the salsa.
9
Heat the oven to 350 degrees F.
10
Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil.
11
Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges.
12
Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 mangoes, peeled, chopped into 1/2-inch chunks, 2 plum tomatoes, seeded, diced, 1 small red onion, diced, 1/4 cup chopped fresh cilantro, and more.

Yes, Fresh Mango Salsa and Homemade Tortilla Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Mango Salsa and Homemade Tortilla Chips

How did you like this recipe?

Frequently Asked Questions