Mango Salsa with Tortilla Dippers
Crisp up those slightly boring wraps and serve with a lovely sweet but savoury dip. You can vary the dip according to taste, but this has the benefits of fruit and tomatoes in it. You can substitute for peppers if the children like them.
Serves: 4 Preparation Time: 10 mins Cooking Time: 15 mins
Ingredients:
- 2 wholemeal tortillas
- 1 ripe mango, peeled, destoned and diced
- 2 tomatoes, chopped finely, seeds removed
- 1 tbsp olive oil or vinaigrette dressing
Method:
Mix the mango, tomato and olive oil together in a bowl. When thoroughly mixed, put into smaller pots with lids and refrigerate.
Take the tortilla wraps, and brush with a little more olive oil and cut into wedges, potato chip size or larger if required.
Place on a baking tray and bake at 160°C/325°F/gas mark 3 until crisp (approx 15 minutes).
Leave to cool and put in an airtight container.
Tip:
The wedges will keep for 2-3 days in an airtight container. The salsa can be made in advance and frozen for up to one month.
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