Spicy Mango Salsa with Cinnamon Tortilla Chips

A vibrant and flavorful Mexican appetizer featuring sweet mango salsa with a spicy kick, served with homemade cinnamon-spiced tortilla chips.

Prep Time

20 minutes

Total Time

35 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.26/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Occasion:

Mood:

Ingredients

Servings

2mediumMango(diced)

£2.50

0.3cupRed Onion(finely chopped)

£0.15

0.5cupRed Bell Pepper(diced)

£0.40

1Jalapeño(seeded and minced (adjust to taste))

£0.25

0.3cupCilantro(chopped)

£0.35

2tablespoonsLime Juice

£0.20

0.3teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

6smallTortillas(corn or flour)

£1.00

2tablespoonsOlive Oil (or vegetable oil)

£0.10

1teaspoonCinnamon

£0.05

1tablespoonSugar

£0.01

Total Cost

£5.04

£1.26 per serving

Instructions

1.
**Prepare the Mango Salsa:** In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside to allow the flavors to meld.
2.
**Prepare the Cinnamon Tortilla Chips:** Preheat oven to 350°F (175°C).
3.
Cut each tortilla into 6 wedges.
4.
In a small bowl, whisk together the olive oil, cinnamon, and sugar.
5.
Brush or toss the tortilla wedges with the cinnamon-sugar oil mixture. Ensure each wedge is coated evenly.
6.
Arrange the tortilla wedges in a single layer on a baking sheet.
7.
Bake for 10-15 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
8.
Remove from oven and let cool slightly before serving.
9.
Serve the mango salsa with the cinnamon tortilla chips.

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My Notes

Nutrition Information

Nutrition per serving (175g)

350 kcal / 1464 kJ

Carbs

55g

21% of RDA

Fat

13g

19% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

28 g

31% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of jalapeño to your desired spice level.

For a sweeter salsa, add a small amount of honey or agave nectar.

The salsa can be made a few hours in advance and stored in the refrigerator.

Store leftover chips in an airtight container to maintain their crispness.

Cooking Equipment

Oven

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Refreshing Jicama and Orange Salad with Chile-Lime Dressing

A crisp and vibrant salad that perfectly complements spicier dishes with its refreshing sweetness and tangy dressing.

15 minutes

4 servings

Easy

"The crisp, slightly sweet jicama and juicy orange provide a refreshing counterpoint to the spicy mango salsa. The chile-lime dressing echoes the lime in the salsa while adding a different layer of subtle heat and acidity, preparing the palate without overwhelming it."

Dessert

Creamy Avocado Chocolate Mousse with Toasted Coconut

A rich and decadent chocolate mousse made with avocado for a creamy texture and subtle flavor, topped with toasted coconut for a satisfying crunch. Pairs perfectly with spicy Mexican dishes.

23 minutes

4 servings

Easy

"The richness of the avocado chocolate mousse offers a cooling and decadent contrast to the spicy salsa. The subtle sweetness and creamy texture balances the heat, while the toasted coconut provides a textural element similar to the tortilla chips, bridging the gap between courses."