Ingredients:

  • 2 ripe mangoes, peeled and diced (approximately 400g / 14 oz)
  • 2 ripe avocados, pitted and diced (approximately 300g / 10.5 oz)
  • 1/2 red onion, finely diced (approximately 75g / 2.6 oz)
  • 1 jalapeño pepper, seeded and finely minced (or more, to taste! - approximately 10g / 0.35 oz)
  • 1/4 cup fresh cilantro, chopped (approximately 10g / 0.35 oz)
  • Juice of 2 limes (approximately 60ml / 2 fl oz)
  • 1 tablespoon olive oil (approximately 15ml / 0.5 fl oz)
  • 1/2 teaspoon sea salt (approximately 3g / 0.1 oz)
  • 1/4 teaspoon black pepper (approximately 1g / 0.03 oz)
  • 6 corn tortillas (6-inch / 15 cm diameter)
  • 2 tablespoons unsalted butter, melted (approximately 30g / 1 oz)
  • 2 tablespoons granulated sugar (approximately 25g / 0.9 oz)
  • 1 teaspoon ground cinnamon (approximately 3g / 0.1 oz)

Instructions:

  1. Combine mango, avocado, red onion, jalapeño, and cilantro in a mixing bowl.
  2. Add lime juice, olive oil, salt, and pepper. Gently toss to combine.
  3. In a small bowl, mix melted butter, sugar, and cinnamon.
  4. Cut each tortilla into 6 wedges.
  5. Brush or toss tortilla wedges with the cinnamon sugar mixture.
  6. Arrange tortilla chips in a single layer on a baking sheet. Bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.
  7. Let the chips cool slightly, then serve immediately with the Spicy Mango & Avocado Salsa.