Vegetable Chips With Minted Mango Salsa Food

MINTY MANGO SALSA

Minty Mango Salsa image

I originally made this colorful mango salsa to garnish a smoked turkey my husband made. We have since tried it on chicken and fish. It also makes a fun snack or party appetizer scooped up with your favorite tortilla chips. -Diane Thompson, Nutrioso, Arizona

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 2-1/2 cups.

Number Of Ingredients 8

Ingredients

1 large ripe mango, peeled and diced
1 medium sweet red pepper, diced
1 can (4 ounces) chopped green chiles
1/4 cup chopped green onions
1 tablespoon lime juice
2 teaspoons minced fresh mint
1/4 teaspoon ground ginger
Tortilla chips

Steps:

In a small bowl, combine the mango, pepper, chiles, onion, juice mint and ginger. Cover and refrigerate at least 8 hours. Serve with tortilla chips.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

VEGETABLE CHIPS

Vegetable Chips image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 carrots
4 small beets
2 parsnips
4 cups grapeseed oil, for frying
Kosher salt and freshly ground black pepper

Steps:

Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.

MANGO AND MINT SALSA

Mango and Mint Salsa image

Categories Condiment/Spread Sauce No-Cook Quick & Easy Mango Mint Summer Jalapeño Parade

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 ripe mango, peeled and pitted
1/4 cup diced (1/4 inch) red onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced jalapeño pepper, seeds removed
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Steps:

Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

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