Tortilla Chips With Fresh Mango And Tomato Salsa

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 corn tortillas (about 300 grams in total)
• 2 mangoes (ripe)
• 1 tomato (large and ripe)
• 1 lime (grated zest and juice of)
• 1 chili (green medium hot deseeded and finely chopped)
• 1 garlic clove (minced)
• 2 tablespoons coriander (chopped fresh leaves)
• 1 tablespoon chives (snipped fresh)
• salt (to taste)
• pepper (to taste)

Recipe

• 1 preheat oven to 160°c.
• 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 chop the tomatoe into small pieces and add to the mango.
• 4 add the lime zest and juice, chilli, garlic, coriander and chives and stir and then season with salt and pepper to taste.
• 5 spoon into a serving bowl, cover with plastic wrap and set aside in a cool place while preparing the tortilla chips.
• 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 transfer to a wire rack and leave to cool.
• 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 other suggestions/variations.
• 10 instead of corn tortillas use 4 large or 8 small flour tortillas (also called wraps).
• 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.