Chips and Mango Dessert Salsa
Ingredients
- 3 each Ripe Mango
- 2 tbsp Fresh Mint, chopped
- 1 each Lime, juice and zest
- 2 sticks Butter, melted
- 2 tbsp Cinnamon, ground
- 1 tbsp Granulated Sugar
- 2 tbsp Fresh Cilantro, chopped
- 1 box Phyllo pastry dough sheets
- 1 cup Granulated Sugar
- 1/2 tsp Sea Salt
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Instructions
- 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.
- For the chips, preheat an oven to 325 degrees Fahrenheit. Prepare two baking trays with parchment paper lined on the bottom.
- 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.
- 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.
- 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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