Pineapple-Mango Salsa with Baked Flour Tortilla Chips


This tropic-inspired salsa will spice up your party. The chips are worth the extra effort when you want to spoil your friends or relatives.


  • 1 mango (peeled and cubed)
  • 8 ounces pineapple (tidbits, packed in juice, drained)
  • 1/3 cup red bell pepper (chopped)
  • 1/4 cup green onions (sliced)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro (chopped)
  • 1 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt
  • 2 packages flour tortillas (about 6 inches in diameter)
  • 1/2 cup butter (melted)
  • salt (to taste)


  1. In medium bowl, stir together all ingredients except tortilla chips ingredients; cover and refrigerate to blend flavors until ready serve.
  2. Makes 12 servings (1/4 cup per serving).
  3. Tailgate Tip: Prepare and refrigerate this colorful salsa up to 1 day ahead. If time is short, serve with purchased tortilla chips.
  4. * Baked Flour Tortillas Chips: Place tortillas in a single layer on baking sheets coated with cooking spray. Brush lightly with butter on both sides. Using a knife or kitchen shears, cut each tortilla into 4 wedges. Sprinkle with salt. Bake at 375 degrees F. for 8 to 10 minutes or until crisp and light brown. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool.
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