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Tortilla Chips With Fresh Mango and Tomato Salsa

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“From Australian Readers Digest. Have not included cooling time.”

Ingredients Nutrition

  • 8 corn tortillas (about 300 grams in total)
  • Salsa
  • 2 mangoes (ripe)
  • 1 tomatoes (large and ripe)
  • 1 lime (grated zest and juice of)
  • 1 chili (green medium hot deseeded and finely chopped)
  • 1 garlic clove (minced)
  • 2 tablespoons coriander (chopped fresh leaves)
  • 1 tablespoon chives (snipped fresh)
  • salt (to taste)
  • pepper (to taste)


  1. Preheat oven to 160°C.
  2. To make salsa, peel the mangoes and cut the flesh away from the central stone and chop the flesh into small pieces and place in a large bowl.
  3. Chop the tomatoe into small pieces and add to the mango.
  4. Add the lime zest and juice, chilli, garlic, coriander and chives and stir and then season with salt and pepper to taste.
  5. Spoon into a serving bowl, cover with plastic wrap and set aside in a cool place while preparing the tortilla chips.
  6. Cut each tortilla into wedges using kitchen scissors and spread out the wedges on a large baking tray and bake for 15 minutes or until crisp and firm.
  7. Transfer to a wire rack and leave to cool.
  8. To serve, place the bowl of salsa on one side of a large serving platter and scatter the tortilla chips next to it.
  10. Instead of corn tortillas use 4 large or 8 small flour tortillas (also called wraps).
  11. Make a fresh peach salsa by using 4 ripe peaches instead of the managoes and there is no need to peel the peaches - just cut them in half and remove to stone and chop them.

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