Dice the ripe mango into small cubes on a cutting board and set aside.
1 pinch salt
Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering and fragrant.
1 tablespoon olive oil
Add drained chickpeas to the hot skillet and cook for 3-4 minutes, stirring occasionally, until they start to brown slightly and become crispy around the edges.
1 can cooked chickpeas
Sprinkle cumin, chili powder, and a pinch of salt over the chickpeas. Stir well to coat evenly, and cook for another 2 minutes until aromas are fragrant and spices stick to the chickpeas.
1 teaspoon cumin, 1/2 teaspoon chili powder, 1 pinch salt
Add the diced mango to the skillet with the chickpeas. Gently stir everything together and cook for 2-3 minutes until the mango softens slightly and begins to release its juices.
2 ripe mango
Warm the corn tortillas in a toaster or oven until soft and pliable, about 1-2 minutes.
4 small corn tortillas
Spoon the hot chickpea-mango mixture into each tortilla, dividing evenly among them.
Garnish each taco with freshly chopped cilantro and serve immediately with lime wedges on the side for squeezing.
to taste fresh cilantro, to taste lime wedges
