Tortilla Cracker Bread With Mango Salsa

Tortilla Cracker Bread With Mango Salsa

Flour tortillas are the base for a crisp cracker to scoop up the fruity salsa.

30 min. prep time
32 servings
000 Ratings



8 (6-inch) flour tortillas
3 tablespoons Land O Lakes® Butter, melted
1 to 2 teaspoons garlic salt with parsley


1 (16-ounce) jar thick and chunky salsa
1 medium (1 cup) mango, peeled, cut into 1/2-inch cubes*
1 (8.75-ounce) can whole kernel corn, well-drained
1/4 cup chopped green onions


Heat oven to 375°F.

Brush both sides of each tortilla with butter. Sprinkle 1 side of each tortilla with garlic salt.

Place tortillas onto 2 large aluminum foil-lined baking sheets. Bake, rotating sheets halfway through baking, 7-9 minutes or until golden brown and crisp. Cool on cooling rack.

Combine all salsa ingredients in bowl. Refrigerate 1 hour.

Break each cooled tortilla into 4 pieces; serve with salsa.


*Substitute 1 cup canned mango cubes, drained.

Recipe Tip

- To choose a ripe mango, look for fruit that is heavy and soft to the touch. Color is not always the best indicator because there are so many varieties. If a good mango is hard to find, substitute ripe peaches or papaya in the salsa.

- Prepare cracker bread up to two days ahead. Store in container with tight-fitting lid.

- The salsa can be prepared a day ahead; keep refrigerated.

Nutrition Facts (1 serving)

Calories: 45

Fat: 2g

Cholesterol: 5mg

Sodium: 180mg

Carbohydrates: 6g

Dietary Fiber: f1g

Protein: 1g

Recipe #12884©2003Land O'Lakes, Inc.

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