One of my favourite things in life is (corn) tortilla chips and fresh salsa. Chips with my Pico de Gallo, chips with my mom’s fresh style salsa, chips with fresh bruschetta, chips with this mango salsa!
I love the saltiness. I love the crunch they provide, chip like crunch – which I find to be generally lacking in my diet. I love the flavour variation available with chips and salsa. Okay, I just love it.
This salsa is another of my mom’s creation. She made this for our road trip to this year’s Girl’s Weekend, and I single handedly ate almost all of it. Not my proudest of moments, until I remembered there was nothing bad about these! Where’s that Heart Eyes emoji when you need it.
Literally, this salsa is a great way to get in fruits and vegetable servings. I personally load my little tortilla scoops until they nearly overflow with salsa and then go to town. I’m a high salsa:chip ratio kinda gal. I’m not the only one who loved this salsa. Kevin came home from work and found the leftovers in the fridge, they were gone by morning. Between the two of us we polished off at least 2 cups worth of salsa in less than 12 hours. Ha.
The vibrant colours and big flavour of this salsa make it damn near irresistible. The mix of salty chips, sweet mango, and spicy peppers is pretty hard to put down. Trust me. I’m speaking from experience!
Spicy Mango Cranberry Salsa
- 2 mangos finely diced
- 1 red bell pepper finely diced
- 1 red onion finely diced
- spicy peppers to taste. I've used 3 jalapenos or 5 red Thai peppers
- 1/4 cup dried cranberries chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- cilantro - to taste
Combine all ingredients in a large bowl.
Serve with gluten free corn tortilla chips.
Keeps in the fridge for up to 4 days in a airtight container.