Sometimes you just gotta have a snack! And if that snack is good for you, you’ll have waaay less guilt while you munch away. So is anything better to snack on than salsa and chips? Not in my house there isn’t.
I think most people know how good avocados are for us. Each serving of this snack provides more than half the daily requirement of potassium and is also a good source of fiber and monounsaturated fat. A serving of 3 tablespoons of salsa and 6 chips is only 92 calories. Use your own judgement in deciding if you can have more than 1 serving????? It is so good I think you will want to have more.
Whoever had the idea to combine these ingredients was really on to something: creamy avocado, sweet mango, spicy cilantro, and tangy lime. They just belong together. Add in the crispiness of corn tortillas sprinkled with a little salt. WOW! Mr. D. says it’s the best salsa he’s ever had. He’s become bored with the usual red salsa(s) that are tangy and spicy. This makes a nice change from all that and it might even be considered “addicting”.
If you would love to have a bowl of this yumminess pop up in front of you right now, you are not alone. But hang on for a bit, because it only takes a few minutes to make it. Part of the enjoyment of this salsa is the chunkiness of the avocado and mango, so don’t mash them. Once mixed, let the mixture stand for 10 minutes to allow flavors to blend. We loved the home-made chips too. They are very crisp and have just a tad of salt sprinkled on them. A tiny bit more salt in the salsa is all that’s needed to bring this whole taste experience together in a big way.
AVOCADO-MANGO SALSA with ROASTED CORN CHIPS
Yield: about 12 servings (serving size is 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 (the golden mango is an Ataulfo mango)
- 1 tablespoon finely chopped cilantro
- 4 teaspoons fresh lime juice
- cilantro sprigs, for garnish, optional
1. Preheat oven to 425*F.
2. Arrange tortillas wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray. Sprinkle 1/8 teaspoon salt evenly over the wedges. Bake at 425* for 8 minutes or until crisp.
3. 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.
SOURCE: Cooking Light