Black Bean Mango Salsa on Jalapeño Parmesan Crisps

You can never have too many quick appetizers on hand. I am loving the Kitchen Table Makers Crisps. I already did one post on the Rosemary Parmesan Crisps, so it was time to get a little spicy. I used Kitchen Table Makers Jalapeno Parmesan Crisps and topped it with a yummy Black Bean Mango Salsa. The original recipe had jalapenos within the salsa, but after tasting the Crisps, I decided they had enough heat that the additional jalapeno might be too much. If you’re a huge spice fan, feel free to add a bit of chopped jalapeno to the salsa.

Ingredients:

So, I have zero knife cutting skills. I kind of haphazardly cut at an ingredient until it’s the size I’m looking for. So um, no uniformity to my cutting. I need to take a class…

Anywho, I realized that a mango can be a bit muddling. So I will at least mention how to cut a mango. There is this long seed in the center of the mango that you need to cut around. So stand a mango up with the stem facing up. Cut the mango in thirds (the center third will contain the seed). Take the two halves of the mango and slice, making sure not to cut through the outer skin. (I needed pretty small pieces so I cut it thinly)

Cut the flesh of the mango off of the skin.  Take the last piece of mango with the seed and cut away the skin. Cut the remaining flesh off of the seed (if its tough to cut through, you’ve hit the seed) and chop.

Back to the salsa. To make, combine all ingredients in a bowl.

Stir.

Serve immediately, or refrigerate for an hour or overnight to allow flavors to meld.

Add a teaspoon of the salsa to each crisp.

As you know, I gravitate towards colorful food. So I’d make a beeline towards these at a party. Look how snazzy!

The flavors are really nice too. The crisp does pack a spicy punch so it was nice to have the sweet mango to counteract it a bit.

I also love how quick it is to prepare, plus you can make it mostly ahead of time. Win!