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Tortilla Cracker Bread with Mango Salsa



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

 *Substitute 1 cup canned mango cubes, drained.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    Combine all salsa ingredients in bowl. Refrigerate 1 hour.

  5. STEP 5

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

Tip #1

- 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.

Tip #2

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

Tip #3

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

Nutrition (1 serving)

45 Calories
2 Fat (g)
5 Cholesterol (mg)
180 Sodium (mg)
6 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
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