Mango Salsa with Cinnamon Sugar Tortilla Chips (Gluten-Free)

Ingredients

• 2 Mango
• 1/4 Red Onion
• 1/2 Red Bell Pepper
• 1/2 Jalapeño
• 2 tablespoons Lime Juice
• 1/4 cup Cilantro
• 6 Gluten-Free Corn Tortillas
• 2 tablespoons Butter
• 1 teaspoon Cinnamon
• 2 tablespoons Sugar

Instructions

1. 1Prepare the mango salsa: Dice the 2 mangoes into 1/2-inch cubes. Finely dice the 1/4 red onion, 1/2 red bell pepper, and 1/2 jalapeño (remove the seeds and white membranes from the jalapeño for less heat).
2. 2In a medium bowl, combine the diced 2 mangoes, 1/4 red onion, 1/2 red bell pepper, and 1/2 jalapeño with the 2 tablespoons of lime juice and 1/4 cup of cilantro. Mix everything together gently and set aside.
3. 3Preheat your oven to 350°F (175°C).
4. 4Cut the 6 gluten-free corn tortillas into 8 wedges each, like a pizza.
5. 5In a small bowl, mix together the 1 teaspoon of cinnamon and 2 tablespoons of sugar.
6. 6Melt the 2 tablespoons of butter. Brush the melted butter evenly over both sides of the tortilla wedges.
7. 7Sprinkle the cinnamon-sugar mixture evenly over the buttered tortilla wedges.
8. 8Arrange the coated tortilla wedges in a single layer on a baking sheet. Make sure they are not overlapping.
9. 9Bake for 8 to 10 minutes, or until the edges are golden brown and the chips are crispy. They should feel firm to the touch.
10. 10Serve the prepared mango salsa with the warm cinnamon sugar tortilla chips.

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