Ingredients
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8
-
-
2
-
1
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Tortilla Chips With Fresh Mango and Tomato Salsa, From Australian Readers Digest Have not included cooling time , From Australian Readers Digest Have not included cooling time
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Steps
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1
Done
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Preheat Oven to 160c. |
|
2
Done
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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
Done
|
Chop the Tomatoe Into Small Pieces and Add to the Mango. |
|
4
Done
|
Add the Lime Zest and Juice, Chilli, Garlic, Coriander and Chives and Stir and Then Season With Salt and Pepper to Taste. |
|
5
Done
|
Spoon Into a Serving Bowl, Cover With Plastic Wrap and Set Aside in a Cool Place While Preparing the Tortilla Chips. |
|
6
Done
|
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
Done
|
Transfer to a Wire Rack and Leave to Cool. |
|
8
Done
|
to Serve, Place the Bowl of Salsa on One Side of a Large Serving Platter and Scatter the Tortilla Chips Next to It. |
|
9
Done
|
Other Suggestions/Variations. |
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10
Done
|
Instead of Corn Tortillas Use 4 Large or 8 Small Flour Tortillas (also Called Wraps). |
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11
Done
|
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. |
