Mango Salsa with Baked Tortilla Chips
Enjoy this sweet and tangy mango salsa with healthy homemade baked tortilla chips!
Mango Salsa with Baked Tortilla Chips
Course: Snacks, DipsCuisine: Vegan, Mexican-InspiredDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesTotal time
35
minutesEnjoy this sweet and tangy mango salsa with healthy homemade baked tortilla chips!
Ingredients
- For Mango Salsa
1 large ripe mango, peeled, pitted, and finely diced (about 2 cups)
1 medium onion, chopped
1 small green chilly, finely chopped
½ cup fresh mint leaves, chopped
1 Tbsp fresh lemon juice
½ tsp black salt
¼ tsp ground black pepper
½ tsp ground cumin
- For Baked Tortillas
1 cup cornmeal or maize flour
½ cup whole wheat flour
½ tsp salt
1 Tbsp vegetable oil
Water as required
Directions
- In a serving bowl, add mangoes, onions, green chilly, mint leaves, and lemon juice.
- Then add black salt, ground black pepper, and ground cumin. Toss all the ingredients until well combined. Set aside for later use or store in the refrigerator.
- To prepare the tortillas, take a large bowl and add maize flour, whole wheat flour, salt, and oil. Combine everything well and slowly add water to make a semi-soft dough.
- Roll the dough into thin chappatis and cook them. Once cooked, cut them into small triangular shapes. Then bake these in the oven for 10-15 minutes at 180°C (356°F).
- Once baked, let the tortilla chips cool down, and then serve them with the mango salsa.
5 Comments