Best 6 Cranberry Mango Salsa With Tree Chips Recipes

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Get ready to embark on a culinary adventure with our ultimate guide to creating the most delectable Cranberry Mango Salsa with Tree Chips! This vibrant and refreshing salsa is a perfect blend of tangy cranberries, juicy mangoes, and zesty spices, while the crispy tree chips offer a unique and delightful crunch. Whether you're hosting a party, gathering with friends, or simply looking for a healthy and flavorful snack, this recipe will guide you through every step to achieve the perfect balance of flavors. So, let's gather our ingredients and utensils and dive into the world of tangy-sweet salsas and crispy tree chips!

Let's cook with our recipes!

CRANBERRY-MANGO SALSA WITH TREE CHIPS



Cranberry-Mango Salsa with Tree Chips image

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

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 45m

Yield 3-1/2 cups salsa (100 chips).

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts :

MANGO-STRAWBERRY SALSA



Mango-Strawberry Salsa image

A refreshing summer salsa for those who want something not so spicy. Extremely easy and very flavorful. Serve chilled with tortilla chips.

Provided by Sarah Waller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 40m

Yield 12

Number Of Ingredients 6

2 tablespoons balsamic vinegar
⅔ cup orange juice
¼ cup lemon juice
2 tablespoons lime juice
2 diced fresh mango
2 pints strawberries, diced

Steps:

  • Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

Nutrition Facts : Calories 51.2 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 0.7 g, Sodium 2.2 mg, Sugar 9.7 g

CRANBERRY MANGO BREAD



Cranberry Mango Bread image

This is a wonderful holiday bread, and the mango complements the cranberries nicely.

Provided by Sue Tyner

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1 cup white sugar
1 cup mango puree
1 tablespoon orange zest
3 tablespoons canola oil
2 ½ cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1 cup chopped cranberries
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
  • In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
  • Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 40.8 g, Cholesterol 31 mg, Fat 9.8 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.1 g, Sodium 327.3 mg, Sugar 20.3 g

FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS



Fresh Mango Salsa and Homemade Tortilla Chips image

GINA My attraction to mangoes was confirmed on a trip Pat and I took to Mexico. The velvety fruit tastes like an exotic mix of pineapples and peaches, and the flavor just explodes in your mouth. In creating this salsa, I stuck with Mexican tradition and added fresh cilantro, which you can chop or tear apart. Cilantro also offers a health benefit by soothing the digestive system. So, little do the guys know, I'm taking care of their stomachs as well as their appetite! (Ladies, y'all can thank me later.) Mind you, I was a little skeptical about whether they'd go for it, so I deep-fried the tortilla chips, so they'd have something familiar to dip.

Yield serves 4 to 6

Number Of Ingredients 12

2 mangoes, peeled, chopped into 1/2-inch chunks
2 plum tomatoes, seeded, diced
1 small red onion, diced
1/4 cup chopped fresh cilantro
1 jalapeño, ribs and seeds removed, minced
2 cloves garlic, minced
Juice of 2 limes
Kosher salt
Peanut oil, for frying
10 corn tortillas
Kosher salt
(serves 4 to 6)

Steps:

  • Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
  • Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
  • Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
  • Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
  • Heat the oven to 350 degrees F.
  • Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.

UNCLE BILL'S CRANBERRY SALSA



Uncle Bill's Cranberry Salsa image

This recipe was found in a magazine and it turned out to be very tasty and easy to make. Wish to share it with you.

Provided by William Uncle Bill

Categories     Sauces

Time 23m

Yield 4 cups

Number Of Ingredients 10

1 (12 ounce) package fresh cranberries
1 large granny smith apple, peeled, cored and cut into chunks
1/2 large sweet red pepper, seeded and cut into chunks
1/2 medium red onion, cut into chunks
3/4 cup granulated sugar
1/3 cup apple juice
3 tablespoons chopped fresh cilantro
2 tablespoons chopped pickled jalapeno peppers or 2 tablespoons use 1 medium fresh jalapenos
1 teaspoon grated lime zest
1 (14 ounce) package spinach tortillas

Steps:

  • Rinse cranberries in cold water.
  • In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
  • Transfer to a mixing bowl and set aside.
  • In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
  • Add this mixture to the cranberry mixture and mix well to blend.
  • Spoon into jars with a cover and refrigerate.
  • To prepare Tortillas:.
  • Heat oven to 375°F.
  • Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
  • Place cut tortilla on an ungreased cookie sheets.
  • Bake in preheated 375 F oven for 8 minutes or until crisp.
  • You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
  • Store tortilla chips in a plastic bag.
  • Serve cranberry salsa with tortilla chips.
  • Frozen cranberries can also be used to make the salsa.

CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY



Cranberry Jalapeño Salsa With Sweet Potato Chips Recipe by Tasty image

This ain't your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it's important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!

Provided by Betsy Carter

Categories     Appetizers

Time 3h

Yield 2 servings

Number Of Ingredients 13

2 large sweet potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon dried thyme
1 ½ cups fresh cranberries
½ cup sugar
¼ cup scallion, sliced
1 jalapeño, seeded and diced
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 teaspoon kosher salt
¼ cup fresh cilantro, chopped

Steps:

  • Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
  • In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
  • Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
  • Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
  • Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
  • Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
  • Enjoy!

Nutrition Facts : Calories 652 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 11 grams, Protein 5 grams, Sugar 56 grams

Tips:

  • Fresh ingredients: For the best flavor, use fresh cranberries and mango. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Chop ingredients finely: This will help the salsa to come together and make it easier to eat.
  • Use a sharp knife: A sharp knife will make it easier to chop the ingredients and prevent them from becoming bruised.
  • Season to taste: Be sure to taste the salsa before serving and adjust the seasonings as needed. You may want to add more lime juice, salt, or pepper.
  • Serve immediately: This salsa is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

Cranberry Mango Salsa is a delicious and refreshing salsa that is perfect for any occasion. It is easy to make and can be customized to your liking. Serve it with tree chips, tortilla chips, or your favorite grilled or roasted meats. Enjoy!

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