Cranberry-Mango Salsa with Tree Chips Recipe

Cranberry-Mango Salsa with Tree Chips Recipe photo by Taste of Home

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This delightfully different salsa features a nice balance of sweet, tart and spicy. The accompanying tree-shaped chips are fun and easy to make using tortillas and a cookie cutter.—Janice Christofferson, Eagle River, Wisconsin

This recipe is:

Diabetic Friendly

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Cranberry-Mango Salsa with Tree Chips Recipe

Prep: 40 min. + cooling Bake: 5 min./batch

Yield: 28 Servings

40 5 45

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1 cup water
1 tablespoon cornstarch
1 tablespoon lime juice
1 medium mango, peeled and chopped
1 jalapeno pepper, seeded and chopped
1 green onion, chopped
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
1/4 teaspoon ground cumin
10 spinach, tomato and/or plain tortillas (8 inches)

Directions

In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until the berries pop, about 15 minutes. Combine cornstarch and lime juice until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the mango, jalapeno, onions, cilantro and cumin. Cool. Cover and refrigerate until serving.
Using a 3-inch tree-shaped cookie cutter, cut 10 tree shapes from each tortilla; place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until crisp. Remove chips to wire racks to cool completely. Serve with salsa. Yield: 3-1/2 cups salsa (100 chips).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 tablespoons salsa with 4 chips equals 92 calories, 1 g fat (trace saturated fat), 0 cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Originally published as Cranberry-Mango Salsa with Tree Chips in Country Woman Christmas Annual 2010, p41