Mango Salsa with Cinnamon Sugar Tortilla Chips

Ingredients

• 2 Mango
• 0.25 cup Red Onion
• 0.5 Jalapeño
• 0.25 cup Cilantro
• 2 tablespoons Lime Juice
• 8 Corn Tortillas
• 1 teaspoon Cinnamon
• 2 tablespoons Sugar
• 2 tablespoons Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2Dice the 2 mangoes into 1.27 cm cubes. Finely dice the 0.25 cup red onion and the 0.5 jalapeño (remove seeds and membranes for less heat if desired). Finely chop the 0.25 cup cilantro.
3. 3In a medium bowl, combine the diced mango, diced red onion, diced jalapeño, and chopped cilantro. Add the 2 tablespoons of lime juice and gently stir everything together until well combined.
4. 4Stack the 8 corn tortillas on top of each other. Cut the stack into 8 equal wedges, like cutting a pizza.
5. 5In a small bowl, whisk together the 1 teaspoon of cinnamon and the 2 tablespoons of sugar. In a separate small bowl, melt the 2 tablespoons of coconut oil (you can do this in the microwave for about 30 seconds).
6. 6Brush both sides of the tortilla wedges with the melted coconut oil. Sprinkle the cinnamon-sugar mixture evenly over both sides of the wedges.
7. 7Arrange the coated tortilla wedges in a single layer on a baking sheet. Bake in the preheated oven at 175°C for 8-10 minutes, or until they are golden brown and feel crispy to the touch.
8. 8Let the cinnamon sugar tortilla chips cool slightly on the baking sheet. Serve the mango salsa with the warm cinnamon sugar tortilla chips.

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