Unless you have a big tolerance for edibles, you will probably want to opt to medicate either the chips OR the salsa for this dish. For those with monster tolerances, I show you how to medicate both, but as with all cannabis recipes, the dosage here is a merely a suggestion. Cannabis cooks should always use an amount that makes sense for their personal needs.
I use Marijuana Oil to medicate this recipe. My Making Marijuana Oil tutorial will help you learn how to make it.
Mangoes and Marijuana
Did you know that many mango varieties share a terpene with cannabis (the chemical element of the plant that gives it aroma and flavor)? No wonder the two are a natural flavor match. Learn more about the Mango and Marijuana connection at this link, including why some people think eating mangoes can increase the length and intensity of your high.
How to Cut a Mango
Mangoes have a thick skin you will need to remove and they contain a single large flat oblong pit you will need to cut around. Always wash mangoes before peeling and cutting.
Take a look at your mango. Regardless of which variety you use, you will notice the fruit is oblong and one side will have what looks like a small round indentation or “eye” and/or a subtle ridge that run along it. The oblong pit runs just behind this. Put your mango on the cutting board and cut through the fruit about 1/4-inch off center from this point. Repeat, cutting about 1/4-inch from the other side of the center pit. This will leave you with two mango “cheeks.” Score the fruit into strips or cubes, taking care to not cut all the way through the skin. Now take a spoon and simply scoop out the mango slices or cubes. The center portion can also be peeled and you will be able to get a small amount of usable fruit from this piece by carving around the pit.
A note about the Dosing on this recipe!
This recipe will have about 22 mg THC per serving IF you made your marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Cannabis Recipes: "Baked" Lime Tortilla Chips with Marijuana Mango Avocado Salsa
- 8 corn tortillas
- 1 tablespoon cannabis infused corn, vegetable or olive oil
- 2 tablespoons corn, vegetable or olive oil
- juice of 1 lime about 1 tablespoon
- teaspoons about 1 1/2salt
- 1 large ripe mango peeled, pitted, and finely diced
- 1 large ripe avocado peeled, pitted, and finely diced
- 1/2 large red onion peeled and finely diced
- 1 jalapeno pepper seeded and minced
- 1/3 cup finely chopped cilantro
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon cannabis infused corn vegetable or olive oil *
- 1 tablespoon corn vegetable or olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Preheat oven to 350 degrees F. Stack the tortillas and cut into 6 wedges. In a small bowl, toss tortilla wedges with canna oil and oil until evenly coated. Spread in a single layer on a large baking sheet and bake until just beginning to brown, about 10 minutes. Remove from oven, sprinkle with fresh lime juice and salt. Set aside.
- Place all salsa ingredients in a medium bowl and stir gently to evenly mix all ingredients. Serve salsa with chips for dipping. Store extra chips in an airtight container for up to 3 days. Store salsa, covered, in the refrigerator for up to one day.