A refreshing mango chutney with diced tomato, red onion, parsley and cilantro is the perfect pairing for a Mango Rum Punch or other mango cocktail. Photo by Works Design Group | IST.


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June 2009
Last Updated September 2010

Product Reviews / Main Nibbles / Salsas, Dips & Spreads

Recipes: Tortilla Chip & Cocktail Pairings

Page 4: Tomato Mango Chutney With Lime Tortilla Chips & Mango Rum Punch


This is Page 3 of a four-page article. Click on the links below to navigate through all the recipes.


Tomato Mango Chutney

This delicious Tomato Mango Chutney was developed to be eaten with Food Should Taste Good’s Lime Tortilla Chips as a dip. (Read our full review of Food Should Taste Good Tortilla Chips, a NIBBLE Top Pick Of The Week, gluten-free and certified kosher.) But it also can be used to top light meats such as pork or chicken. The Mango Rum Punch was created to pair with the Tomato Mango Chutney.

Yields 2 cups of chutney. Recipes from Chef Laurent Tourondel of New York City’s BLT Market.


  • 1 bag lime tortilla chips or regular
    corn chips
  • 1 ripe mango, diced small
  • 1/3 cup mango purée
  • 1 beefsteak tomato, skinned,
    de-seeded and diced
  • 1 tablespoon cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1/2 tablespoon parsley, chopped
  • 2 tablespoons scallions, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 lime
  • Tabasco sauce, to taste
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
Lime Tortilla Chips


  1. In a large mixing bowl, combine mango, mango purée, tomato, cilantro, red onion, parsley, scallions, cumin and coriander. Mix well.
  2. Add juice from lime, Tabasco sauce, olive oil, salt and pepper to mixture, then mix.
  3. Cover and let sit in refrigerator for 20 minutes. Serve with lime tortilla chips.


Mango Rum Punch

Ingredients Per Cocktail

  • 1 ounce apple juice
  • 1 ounce fresh lemon juice
  • 2 ounces light rum
  • 1-1/2 ounces mango purée
  • Slice dried mango for garnish


  1. Combine apple and lemon juice.
  2. Stir in rum.
  3. Blend with mango purée.
  4. Add ice and shake well.
  5. Pour into highball glass, add garnish
    and serve.
Photo © 2009 National Mango Board,


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