Tortilla Chips With Fresh Mango and Tomato Salsa

1. 1

   Preheat oven to 160C.

2. 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.

3. 3

   Chop the tomatoe into small pieces and add to the mango.

4. 4

   Add the lime zest and juice, chilli, garlic, coriander and chives and stir and then season with salt and pepper to taste.

5. 5

   Spoon into a serving bowl, cover with plastic wrap and set aside in a cool place while preparing the tortilla chips.

6. 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.

7. 7

   Transfer to a wire rack and leave to cool.

8. 8

   To serve, place the bowl of salsa on one side of a large serving platter and scatter the tortilla chips next to it.

9. 9

   OTHER SUGGESTIONS/VARIATIONS.

10. 10

    Instead of corn tortillas use 4 large or 8 small flour tortillas (also called wraps).

11. 11

    Make a fresh peach salsa by using 4 ripe peaches instead of the managoes and there is no need to peel the peaches - just cut them in half and remove to stone and chop them.

* Per serving · 4 servings · Values may vary.

No additional tips available.