Chips and Mango Dessert Salsa

  • PREP TIME1 hour 30 minutes

  • COOK TIME16 minutes

  • TOTAL TIME

  • SERVINGS6

This is a take on savory chips and salsa, but dessert style. This is a great dessert offering for a picnic or any backyard bash. It’s simple, refreshing, and addictive. This also travels well and great to bring to outdoor gatherings.

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

Chips and Mango Dessert Salsa

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Ingredients

  • 3 each Ripe Mango
  • 1 tbsp Granulated Sugar
  • 2 tbsp Fresh Mint, chopped
  • 2 tbsp Fresh Cilantro, chopped
  • 1 each Lime, juice and zest
  • 1 box Phyllo pastry dough sheets
  • 2 sticks Butter, melted
  • 1 cup Granulated Sugar
  • 2 tbsp Cinnamon, ground
  • 1/2 tsp Sea Salt

  • PREP TIME 1 hour 30 minutes

  • COOK TIME16 minutes

  • TOTAL TIME

  • SERVINGS6

This is a take on savory chips and salsa, but dessert style. This is a great dessert offering for a picnic or any backyard bash. It’s simple, refreshing, and addictive. This also travels well and great to bring to outdoor gatherings.

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

Instructions

  1. For the salsa, peel and cut the mango into an even small dice and place in a bowl.Add sugar, mint cilantro, and lime zest and juice. Toss lightly to combine. Set aside in the refrigerator until ready to serve.

  2. For the chips, preheat an oven to 325 degrees Fahrenheit. Prepare two baking trays with parchment paper lined on the bottom.

  3. Layout the phyllo dough, so the sheets are flat. Place one phyllo sheet gentlyonto a working surface. Evenly brush a layer of melted butter onto the sheet.

  4. In a bowl, combine sugar, cinnamon, and sea salt. Sprinkle about 1 teaspoon of cinnamon sugar mixture onto the phyllo sheet. Repeat this 3 more times so that you have 4 layers of dough.

  5. Using a pizza wheel, cut the sheet into triangles for the chips. Place the triangles onto the baking sheets. Bake for 15-20minutes or until evenly brown and crispy.

    *This salsa can stay in the fridge for up to 3-4 days. The chips can also be made ahead of time and stored in an airtight container until ready to use. Can last up to a week if stored properly.

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