Chips and salsa take a sweet turn in this recipe that pairs cinnamon-and-sugar-sprinkled chips with mango dessert salsa. It’s a fun, refreshing, sharable dessert idea to try on your menu this summer!
Recipe by Chef Sally Camacho, Sally CM, LLC; recipe and photo courtesy of National Mango Board
Makes 6 servings
Salsa ingredients:
3 each ripe mango
1 T. granulated sugar
2 T. fresh mint, chopped
2 T. fresh cilantro, chopped
1 each lime, juice and zest
To Prepare 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. The salsa can stay in the refrigerator for 3 to 4 days.
Chips ingredients:
1 box phyllo pastry dough sheets
2 sticks butter, melted
1 c. granulated sugar
2 T. cinnamon, ground
½ t. sea salt
To Prepare the Chips:
Preheat an oven to 325°F. Prepare two baking trays with parchment paper lined on the bottom. Lay out the phyllo dough, so the sheets are flat. Place one phyllo sheet gently onto 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 3 more times so 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 to 20 minutes or until evenly brown and crispy. The chips also can be made ahead of time and stored in an airtight container until ready to use, and can last up to a week if stored properly.