Mango Salsa with Chips Erika Lenkert   From Every Day with Rachael Ray May 2007 Prep Time: 10 min 2 mangoes, finely chopped Two 4-ounce cans fire-roasted chopped green chiles 1 tablespoon finely chopped cilantro 1 tablespoon fresh lime juice Tortilla chips 1. In a medium, nonreactive bowl, combine the mango, chiles, cilantro and the lime juice; let sit for 15 minutes (or refrigerate overnight). Serve with the tortilla chips.

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