Mango Guacamole with Baked Corn Chips

It seems like the bowl of guacamole, that ever-popular appetizer, is always the first thing to be emptied at a party.

Finely chop the shallot, rinse, and drain in a fine-mesh strainer. Dab it dry with a paper towel.
Peel and pit the mango and dice into small pieces. In a large mixing bowl, combine the mango and lime juice. Stem and halve the serrano and remove some of the seeds (the seeds are what make the chile hot, so using all of them will be very spicy, half of them will be medium, and so on). Finely chop the serrano and add it to the mango mixture. Peel and pit the avocados and dice. Add the avocado, shallot, ½ teaspoon salt, and the cilantro to the bowl and mix. Taste and adjust the seasoning, if necessary. Keep chilled until ready to serve.
Arrange a rack in the upper third of your oven and preheat the oven to 375°F. Cut the tortillas into quarters. Combine them in a bowl with the oil and use your hands to toss to coat. Sprinkle generously with salt. Spread the tortillas on two baking sheets, arranging them so they overlap as little as possible. Bake both sheets in the upper third of the oven until lightly browned, rotating both sheets halfway through, 16 to 18 minutes.
Serve the bowl of mango guacamole with the chips alongside for dipping.