Curried Nachos with Mango Salsa

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*Note: The cucumber yogurt dip, as well as the mango salsa, can be prepared and refrigerated up to 24 hours in advance.

*Serves 6


1 English cucumber, halved lengthwise, seeded and grated

1 cup nonfat plain Greek yogurt

5 tablespoons fresh lime juice, divided (3-4 limes)

1 tablespoon chopped fresh mint

Salt and fresh ground black pepper, to taste

2 mangoes, peeled, pitted and diced

1 red bell pepper, diced

1 white onion, diced, divided

1/4 lightly packed cup coarsely chopped fresh cilantro

Olive oil cooking spray

8 ounces lean ground turkey or lamb

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 tablespoons curry powder

1-3 teaspoons Sriracha or hot sauce, optional

1 (7-ounce) bag baked tortilla chips

6 ounces part-skim mozzarella cheese, shredded

3 ounces low-fat feta cheese, crumbled


For the cucumber yogurt dip, using a clean kitchen towel or a double layer of cheesecloth, squeeze out and discard the excess liquid from the cucumber. In a medium bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint. Season with salt and black pepper, then cover and refrigerate until needed (this step can be done up to 24 hours in advance).

For the mango salsa, in a large bowl, combine mango, bell pepper, 1/4 cup of chopped onion, chopped cilantro and 2 tablespoons lime juice. Season with additional salt and black pepper and set aside or refrigerate up to 24 hours.

Preheat the oven to 375 degrees F. Heat a large, nonstick skillet on medium heat and add the ground turkey, 1 teaspoon salt, 1/2 teaspoon black pepper, and remaining chopped onion. Saute, stirring to break up the meat into bite-sized pieces, until the ground turkey is cooked through, about 10-12 minutes. Drain excess grease, if needed. Add the curry powder and cook, stirring constantly, for 2 minutes, until fragrant. Remove from the heat and stir in Sriracha or hot sauce, if desired, remaining 1 tablespoon lime juice and additional salt and black pepper.

Line a large, rimmed baking sheet with parchment paper or foil. Arrange chips in a single layer on baking sheet and top with mozzarella, followed by the curried meat mixture and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Drain off any excess liquid from the mango salsa and sprinkle over the top of the nachos. Serve immediately with the cucumber yogurt dip on the side for dipping.