Intro to Cooking: Mango Salsa with Cinnamon Sugar Tortilla Chips

Did you guys have a great Memorial Day weekend? I did. And by “I did,” I mean, I ate everything in sight. Just kidding, but it certainly feels like it. Nothing like a barbecue to remind you that it’s almost bikini season and you’re not nearly ready to flash those abs.

By Michelle

Speaking of bikini season, let’s talk about one of my favorite summer snacks: chips and salsa. Mmmm. I don’t know if it’s the crispy chips or the spicy salsa but there’s nothing quite like it, am I right? Especially on a summer day.

For this week’s recipe, I decided to switch salsa up a bit and add a fruity twist… and make it into a dessert, because I need healthier desserts in my life.

It took a long time for me to appreciate mangos – I used to really dislike their texture, even though I always loved the flavor. I got over it eventually, and now I love them. And it turns out, they love me, too! Mangos are a great source of fiber, as well as vitamins B6, A, D, and C. Summer for me is all about fruit, so this recipe is just perfect for a relaxing day reading books and lying in the sun. And the best part? It’s sweet and indulgent, but won’t have you feelin’ bloated in that bikini. Winning!

Mango Salsa with Cinnamon Sugar Tortilla Chips

You’ll need…

1 ripe mango, peeled and cut into small cubes
The juice of 1 lime
½ of an orange, peeled and the segments cut into cubes
1 small cucumber, peeled and cut into cubes
1 tbsp of cilantro (if you absolutely hate cilantro, feel free to substitute thyme!)
3-4 tortillas
2-3 tbsp of butter or oil
3 tbsp of sugar
1 tbsp of cinnamon

How to make it…

1. In a small bowl, combine the cubed mango, orange, and cucumber. Add cilantro or thyme and lime juice. Set aside.

2. Preheat oven to 350 degrees. In a microwave safe bowl, melt butter (or fill with 2-3 tbsp of oil).

3. Using a brush, apply to tortillas.

4. Combine sugar and cinnamon and sprinkle over tortillas until evenly distributed.

5. Cut tortillas into 8 triangles and arrange on a baking sheet. Bake for 5-10 minutes or until crisp.

6. Serve with mango salsa and enjoy!

Note: Salsa lasts for about 4-5 days if stored in an airtight container.