Mango Salsa with Homemade Tortilla Chips


  • 1 large, firm mango, pitted and finely diced
  • 1/2 cup of onion, diced
  • 1 jalapeño pepper, diced
  • 1/4 cup cilantro leaves
  • grated zest of 1/2 lime
  • Salt and Pepper to taste
  • 12 6 inch round corn tortillas, cut into triangles
  • vegetable oil


  • Fry in pan 12 6-inch round corn tortilla (cut into triangles) in batches until golden brown. About 5 minutes per batch, then transfer to a plate lined with paper towels, season with salt and lime
  • See (how to cut a mango)
  • Put the diced mango, onion, jalapeño and cilantro in a medium bowl. Toss with lime juice.

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