GINA My attraction to mangoes was confirmed on a trip Pat and I took to Mexico. The velvety fruit tastes like an exotic mix of pineapples and peaches, and the flavor just explodes in your mouth. In creating this salsa, I stuck with Mexican tradition and added fresh cilantro, which you can chop or tear apart. Cilantro also offers a health benefit by soothing the digestive system. So, little do the guys know, I’m taking care of their stomachs as well as their appetite! (Ladies, y’all can thank me later.) Mind you, I was a little skeptical about whether they’d go for it, so I deep-fried the tortilla chips, so they’d have something familiar to dip.
Recipe information
Yield
serves 4 to 6
Ingredients
TORTILLA CHIPS
Preparation
Step 1
Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
TORTILLA CHIPS
Step 2
Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
Step 3
Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
Step 4
Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
ALTERNATIVE: Baked Tortilla Chips
Step 5
Heat the oven to 350 degrees F.
Step 6
Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
