Recipes from Our Volunteers

Mango Salsa with Homemade Tortilla Chips

Adapted from Operation Frontline's Eating Right Course Book

Yield/Portion Size: Serves 6, 1/2 cup per serving.

mango salsa

Nutrition Information per Serving

Calories 60; Total Fat 0g; Sat Fat 0g; Sodium 210mg; Carbohydrates 15g; Protein 1g.

Ingredients

  • 2 large ripe mangos
  • 1 small cucumber
  • 2 medium green onions
  • 1 medium jalapeño pepper
  • 2 medium limes
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Optional Ingredients

  • 1/4 cup fresh cilantro

Directions

  1. Rinse mangos, cucumber, green onions, jalapeño pepper, and limes.
  2. Peel mangos. Cut mango from the pit and remove seeds from the cucumber.
  3. Dice mangos and cucumber. Mince green onions and place all three in a small bowl.
  4. Seed and dice jalapeño pepper and add to mixture.
  5. Cut limes in half and squeeze juice into mixing bowl.
  6. Add salt, cayenne pepper, and chopped cilantro if using.
  7. Mix well, cover, and refrigerate for at least one hour before serving.

HOMEMADE CORN TORTILLA CHIPS

Yield/Portion Size: Serves 8, 6 chips per serving

Nutrition Information per Serving

Calories 210; Total Fat 3g; Sat Fat 0g; Sodium 105mg; Carbohydrates 42g; Fiber 3g; Protein 3g.

Ingredients

  • 8 (6-inch) corn tortillas
  • Non-stick cooking spray

Directions

  1. Preheat oven to 375°F.
  2. Cut corn tortillas into six triangles.
  3. Coat a baking sheet with non-stick cooking spray.
  4. Place tortilla slices on baking sheet and lightly spray the chips with non-stick cooking spray to prevent burning.
  5. Bake for 8-10 minutes or until golden brown and crispy.

Chef’s Notes

  • Try whole wheat tortillas instead of corn tortillas.
  • For savory foods, sprinkle with garlic powder before baking.
  • For a sweet treat, sprinkle with cinnamon and sugar before baking.

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