Here is a fresh-tasting, colourful salsa that is rich in vitamins and valuable antioxidants. It is a perfect dip for crunchy, homemade tortilla chips, quickly baked rather than deep-fried for a healthy, low-fat result. Either corn tortillas or flour tortillas can be used to make the chips.
Peel the mangoes and cut the flesh away from the pit. Chop the flesh into small pieces and place in a large bowl. Chop the tomato into small pieces and add to the mango.
Add the lime zest and juice, chili pepper, garlic, cilantro and chives. Stir well, then season lightly with salt and pepper. Spoon into a serving bowl, cover and refrigerate while preparing the tortilla chips.
Preheat the oven to 325°F (160°C). Cut each tortilla into 6 wedges using kitchen scissors. Spread out the wedges on a large baking sheet and bake until crisp and firm, about 15 minutes. Transfer to a wire rack and leave to cool.
To serve, place the bowl of salsa on one side of a large serving platter and scatter the tortilla chips next to it.
Each serving provides: calories 109, calories from fat 9, fat 1 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 24 g, fibre 3 g, sugars 7 g, protein 2 g.
Choices per serving: Carbohydrate 1 1⁄2