Avocado-Mango Salsa with Roasted Corn Chips

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Avocado-Mango Salsa with Roasted Corn Chips Recipe
Randy Mayor
Avocado provides more than half of the 158 milligrams of potassium in each serving of this snack, which is also a good source of fiber and monounsaturated fat.
12 servings (serving size: about 3 tablespoons salsa and 6 chips)


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12 (6-inch) corn tortillas, each cut into 6 wedges
Cooking spray
1/4 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango
1 tablespoon finely chopped fresh cilantro
4 teaspoons fresh lime juice
Fresh cilantro sprigs (optional)


Preheat oven to 425°.

Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray; sprinkle 1/8 teaspoon salt evenly over wedges. Bake at 425° for 8 minutes or until crisp.

Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.

Created date

March 2005

Nutritional Information

Calories 92
Caloriesfromfat 30 %
Fat 3.1 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 1.9 g
Carbohydrate 15.8 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 83 mg
Calcium 49 mg