Mango Pineapple Salsa And Chips Recipe
Make Mango Pineapple Salsa And Chips Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salsa
Chips
Method
Salsa
Prepare fruit
Peel and dice the mango and pineapple into roughly 1/2-inch pieces so they hold texture in the salsa. You should have about 1 cup of each after dicing.
Dice vegetables
Seed and finely dice the red bell pepper to about 1/4-inch pieces. Finely dice the red onion to yield 1/4 cup. Finely mince the jalapeño, remove seeds for milder heat or leave some for more kick.
Combine and mix
In a medium bowl, gently combine the diced mango, pineapple, red bell pepper, red onion, and minced jalapeño.
Add herbs and seasoning
Chop the cilantro leaves (no large stems) and add to the bowl. Pour in the fresh lime juice, add the salt and black pepper, and the optional teaspoon of honey if your mangoes are not very sweet. Gently toss to combine, tasting and adjusting salt or lime as needed.
Rest
Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld. If not serving immediately, cover and refrigerate up to 2 hours; bring back to room temperature before serving for best flavor.
Chips
Preheat and prepare tortillas
Preheat your oven to 350°F (175°C) if baking, or prepare a skillet for stovetop frying. Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) so 8 tortillas yield about 48 chips.
Oil and season
If baking: toss tortilla wedges with 2 tablespoons vegetable oil in a large bowl until lightly coated, then spread in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon sea salt and optional lime zest. Bake for 10–14 minutes, flipping once halfway through, until edges are lightly golden and crisp. If frying: heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering. Fry wedges in batches, turning once, about 30–45 seconds per side, until crisp and golden. Transfer to paper towels and immediately sprinkle with salt and lime zest.
Cool
Allow chips to cool on a rack or paper towels for a few minutes; they will crisp further as they cool. Taste and add a pinch more salt if needed.
Serve
Spoon the mango pineapple salsa into a serving bowl and place chips on the side. Serve immediately so chips remain crisp.