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Home >> Appetizers & Snack >> Cold Appetizer Recipes

Tortilla Cracker Bread with Mango Salsa

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

Makes 48 crackers, 3 cups salsaRecipes from

Prep time: 20 min.
Baking time: 7 min.


  • Crackers Ingredients:

    • 8 - (6-inch) flour tortillas

    • 3 - Tablespoons Butter, melted

    • 1 to 2 - teaspoons garlic salt with parsley

  • Salsa Ingredients:

    • 1 - jar (16-ounce) thick and chunky salsa

    • 1 - medium (1 cup) mango, peeled, cut into 1/2-inch cubes

    • 1 - can (8.75-ounce) whole kernel corn, well-drained

    • 1/4 - cup chopped green onions


Preheat oven to 375-degrees F.

  1. Brush both sides of each tortilla with butter.

  2. Sprinkle 1 side of each tortilla with garlic salt.

  3. Place tortillas onto 2 large aluminum foil-lined baking sheets.

  4. Bake, rotating sheets halfway through baking, for 7 to 9 minutes or until golden brown and crisp.

  5. Cool on wire rack.

  6. Meanwhile, combine all salsa ingredients in small bowl.

  7. Break each cooled tortilla into 4 pieces. Serve with salsa.

Alan's Kitchen 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.

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