Randy Mayor Photo by: Randy Mayor

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.

Cooking Light APRIL 2005

  • Yield: 12 servings (serving size: about 3 tablespoons salsa and 6 chips)


  • 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.

Nutritional Information

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

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Avocado-Mango Salsa with Roasted Corn Chips recipe