Heart Smart -- Fresh Mango and Tomato Salsa

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Fresh Mango and Tomato Salsa

Here is a fresh-tasting, colorful salsa that is rich in vitamins and valuable

antioxidants. It is a

perfect dip for crunchy, homemade tortilla chips, quickly baked rather than

deep fried for a

healthy, low-fat result. Either corn tortillas or flour tortillas can be used

to make the chips.

 

2 large mangoes

1 large ripe tomato

Grated zest and juice of 1 lime

1 medium hot fresh green chile pepper, seeded and finely chopped

1 garlic clove, crushed

2 TB fresh cilantro, chopped

1 TB fresh chives, chopped

Salt and ground black pepper

8 (10 inch) corn tortillas

 

Peel the mangoes and cut the flesh away from the pit. Chop the flesh into

small pieces and

place in a large bowl. Chop the tomato into small pieces and add to the

mangoes.

 

Add the lime zest and juice, chile pepper, garlic, cilantro, and chives. Stir

well, then season

lightly with salt and pepper. Spoon into a serving bowl, cover, and

refrigerate while preparing the

tortilla chips.

 

Preheat the oven to 325º F. Cut each tortilla into 6 wedges using kitchen

scissors. Spread out

the wedges on a large baking sheet and bake until crisp and firm, about 15

minutes. Transfer to

a wire rack and leave to cool.

 

To serve, place the bowl of salsa on one side of a large serving platter and

scatter the tortilla chips

along side.

 

Nutrition Information:

Per Serving = Calories 109, fat 1 g, sat fat 0 g, cholesterol 0 mg,

sodium 59 mg, carbs 24 g, fiber 3 g, sugars 7 g, protein 2 g.