Transport your taste buds to a tropical paradise with this vibrant and refreshing Mango and Avocado Salsa paired with crispy Baked Tortilla Chips. Bursting with colors and flavors, this delightful recipe is a perfect balance of sweet and savory, offering a healthy and satisfying snack or appetizer for any occasion. Let’s dive into creating this mouthwatering treat that brings together the richness of avocado and the sweetness of mango.
Ingredients
For the Mango and Avocado Salsa:
- 1 ripe mango, peeled, pitted, and diced
- 2 ripe avocados, peeled, pitted, and diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
For the Baked Tortilla Chips:
- Whole wheat or corn tortillas
- Olive oil spray
- Salt, to taste
Instructions
Preparing the Mango and Avocado Salsa:
- Dice and Chop:
- Peel, pit, and dice the ripe mango and avocados. Finely chop the red onion, jalapeño, and fresh cilantro. Place them all in a mixing bowl.
- Combine and Toss:
- Gently combine the diced mango, avocado, chopped red onion, jalapeño, and cilantro in the bowl. Toss the ingredients together to ensure an even distribution of flavors.
- Add Lime Juice and Season:
- Squeeze the juice of two limes over the salsa mixture. Season with salt and pepper to taste. The lime juice adds a zesty kick that enhances the overall freshness of the salsa.
- Chill:
- Allow the salsa to chill in the refrigerator for at least 15-20 minutes. This allows the flavors to meld, creating a more harmonious taste.
Preparing the Baked Tortilla Chips:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Cut Tortillas:
- Stack the tortillas and cut them into wedges or triangles using a sharp knife or a pizza cutter.
- Arrange on Baking Sheet:
- Arrange the tortilla wedges on a baking sheet in a single layer. Ensure they are not overlapping to promote even baking.
- Spray with Olive Oil and Season:
- Lightly spray the tortilla wedges with olive oil spray. Sprinkle them with a pinch of salt for added flavor.
- Bake:
- Bake in the preheated oven for 10-12 minutes or until the tortilla chips are golden brown and crispy.
Assembling and Serving:
- Serve:
- Once the tortilla chips have cooled, serve them alongside the chilled Mango and Avocado Salsa.
- Garnish (Optional):
- For an extra touch, garnish the salsa with additional cilantro leaves before serving.
- Enjoy:
- Dive into the tropical medley of flavors by scooping the Mango and Avocado Salsa with the baked tortilla chips. The combination of sweet mango, creamy avocado, and crispy chips creates a perfect harmony of textures and tastes.
Nutritional Benefits:
- Avocado: Rich in healthy monounsaturated fats, vitamins, and minerals.
- Mango: Packed with vitamins, especially vitamin C, and antioxidants.
- Whole Wheat Tortillas: Provide fiber and essential nutrients.
Mango and Avocado Salsa with Baked Tortilla Chips is a celebration of fresh, wholesome ingredients that dance together on your palate. This recipe is not just a snack; it’s a culinary journey to the tropics, bringing a burst of sunshine to your table. Share this delightful creation with friends and family or savor it as a guilt-free indulgence—either way, it’s a surefire way to elevate your snacking experience. Enjoy the tropical symphony of flavors and textures in every bite!
Mango and Avocado Salsa with Baked Tortilla Chips
Ingredients
For the Mango and Avocado Salsa
- 1 piece ripe mango peeled, pitted & diced
- 2 pieces ripe avocados peeled, pitted & diced
- 1/2 red onion finely chopped
- 1 japaeño seeded & finely chopped
- 1/4 cup fresh cilantro chopped
- 2 pieces lime juiced
- salt and pepper to taste
For the Baked Tortilla Chips
- Whole wheat or corn tortillas
- olive oil spray
- salt to taste
Instructions
Preparing the Mango and Avocado Salsa
- Dice and Chop: Peel, pit, and dice the ripe mango and avocados. Finely chop the red onion, jalapeño, and fresh cilantro. Place them all in a mixing bowl.
- Combine and Toss: Gently combine the diced mango, avocado, chopped red onion, jalapeño, and cilantro in the bowl. Toss the ingredients together to ensure an even distribution of flavors.
- Add Lime Juice and Season: Squeeze the juice of two limes over the salsa mixture. Season with salt and pepper to taste. The lime juice adds a zesty kick that enhances the overall freshness of the salsa.
- Chill: Allow the salsa to chill in the refrigerator for at least 15-20 minutes. This allows the flavors to meld, creating a more harmonious taste.
Preparing the Baked Tortilla Chips
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cut Tortillas: Stack the tortillas and cut them into wedges or triangles using a sharp knife or a pizza cutter.
- Arrange on Baking Sheet: Arrange the tortilla wedges on a baking sheet in a single layer. Ensure they are not overlapping to promote even baking.
- Spray with Olive Oil and Season: Lightly spray the tortilla wedges with olive oil spray. Sprinkle them with a pinch of salt for added flavor.
- Bake: Bake in the preheated oven for 10-12 minutes or until the tortilla chips are golden brown and crispy.
Assembling and Serving
- Serve: Once the tortilla chips have cooled, serve them alongside the chilled Mango and Avocado Salsa.
- Garnish (Optional): For an extra touch, garnish the salsa with additional cilantro leaves before serving.
- Enjoy: Dive into the tropical medley of flavors by scooping the Mango and Avocado Salsa with the baked tortilla chips. The combination of sweet mango, creamy avocado, and crispy chips creates a perfect harmony of textures and tastes.
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