Mango Jicama Chutney and Topped With Chopped Chili Peanuts

Chutney may sound intimidating, but these tasty snacks as are easy to make as they are delicious to eat. Get ready for your end zone dance – this dish is a winner!

Cook Time: (X) min | Prep time: (X) min | Serves: (x) | Yields: (x)
  • parchment paper
  • 1 Tbsp. canola oil
  • 1 Tbsp. chopped cilantro
  • 2 cups finely diced jicama
  • 1 Tbsp. fresh lime juice
  • 2 cups finely diced mango
  • 3 oz. whole peanuts
  • 1 Tbsp. of ground chili powder
  • 2 Tbsp. of honey
  • 1 15½ oz bag of TOSTITOS® Tortilla Chips
  1. Preheat oven to 375°.
  2. In a medium stainless steel mixing bowl, add canola oil, chopped cilantro, diced jicama, lime juice and mango. Mix/blend ingredients together thoroughly.
  3. Place mixture in refrigerator and let cool for 30 minutes to 1 hour.
  4. Now combine chili powder and honey in a different stainless steel bowl. Whisk together until honey and chili powder are mixed thoroughly.
  5. Fold whole peanuts into honey chili powder mixture.
  6. Line cookie sheet with parchment paper and spread peanut mixture across it. Place in oven and bake at 375° for 10 minutes, then set aside to cool for 30 minutes.
  7. Spoon mixture from Step 1 into TOSTITOS® SCOOPS!® and top with honey chili powder peanuts.
  8. Serve immediately.

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