Mango Salsa with Baked Gluten-Free Tortilla Chips
  • 20 MIN PREP
  • 20 MIN TOTAL

mango salsa with baked gluten-free tortilla chips

This chilled mango and avocado salsa is perfect for hot summer nights. Serve it up with a side of chips made with Mikey’s Cassava Tortillas for a gluten-free, paleo and vegan snack.


  • 1 package Mikey’s Gluten-Free Cassava Tortillas
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 ripe mangos
  • 2 avocados
  • ½ of a large red onion
  • 1 jalapeño
  • 1/3 cup cilantro, finely chopped
  • Juice from 1 lime


  1. Heat oven to 350 F.
  2. Using a sharp knife or kitchen shears, cut each tortilla into six triangles each.
  3. Use a basting brush to brush both sides of the tortilla pieces with olive oil. 
  4. Arrange chips in a single layer on a baking sheet and sprinkle with salt and pepper.
  5. Bake for 18-20 minutes until golden brown.
  6. While chips bake, dice mangos, avocados and red onion. Remove seeds and ribs from jalapeño. 
  7. Toss ingredients in a bowl with chopped cilantro and lime juice. Refrigerate until ready to serve.
  8. Allow chips to cool before serving with salsa.


  • Calories

  • Carbs

    43 G
  • Sugar

    11 G
  • Fat

    19 G
  • Sat Fat

    4 G
  • Protein

    3 G