recipes

Snacks

Zespri SunGold kiwifruit and mango salsa with cinnamon crisps

If you’re bored with the same old snacks and want to impress your family and friends with something a little more original, here’s a simple option for fun, healthy snacking. Vitamin-packed Zespri SunGold and mango make the perfect, exotic combination to go with crisp, sweet, cinnamon tortilla chips.   Even better, this salsa will keep in a container to enjoy whenever you fancy it.

Recipe rich in fibre with high vitamin C content. It is also a good source of potassium and a natural source of folate.

Serves 4
Cooks in 30 min.
Difficulty
Recipe appropriate for
Vegetarian
Vegan
Coeliac
Lactose intolerant
Nutrition per serving
Calories118.646%
Fat3.65g5%
Saturates2.73g14%
Protein1.66g3%
Carbs19.78g6%
Sugar15.6g17%
Fibre4.5g15%
Folate1μg0%
Potassium393.5mg14%
Vitamin C72.91mg97%
Of an adult’s reference intake
Ingredients Method

Ingredients

For the salsa:

  • 4 Zespri SunGold kiwifruit
  • 1 large, ripe mango
  • 20 g grated coconut
  • Juice of ½ lemon
  • 1 tablespoon coconut or unrefined cane sugar
  • fresh mint leaves

For the cinnamon crisps:

  • 3 corn tortillas
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon coconut oil
  • ½ teaspoon cinnamon
  • pinch of salt

Method

  1. Peel and dice the Zespri kiwifruit. Do the same with the mango, removing the stone.
  2. Put everything in a bowl. Add the grated coconut, lemon juice, and coconut or unrefined cane sugar and stir well.
  3. Finally chop up the fresh mint and add to the bowl.
  4. Cut each tortilla into 6 triangles. Combine the sugar, cinnamon, pinch of salt and two types of oil. Whisk gently to emulsify. Brush on to the tortilla triangles with a silicone brush.
  5. Take a non-stick frying pan and cook the triangles, a few at a time, over a medium heat for 2 minutes on each side, until slightly toasted. Remove, cool on kitchen roll, and repeat until all the triangles are finished.
  6. Serve the crisps with the kiwifruit and mango salsa.

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