8 (6-inch) flour tortillas
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.
- 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.