Delicious! I only made the salsa and served it with baked tostitos. I will definitely make it again when I can get some good mangos.
Avocado-Mango Salsa with Roasted Corn Chips
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.
Yield: 12 servings (serving size: about 3 tablespoons salsa and 6 chips)
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Amount per serving
- Calories: 92
- Calories from fat: 30%
- Fat: 3.1g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.6g
- Protein: 1.9g
- Carbohydrate: 15.8g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 83mg
- Calcium: 49mg
- 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.
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Avocado-Mango Salsa with Roasted Corn Chips Recipe at a Glance
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