Chop dried mango into small pieces, roughly the size of a sunflower seed.

Using back of a clean pan or a small bowl, crush trail mix to size of mangos, then mix mangos and trail mix together.

Melt truffles, being careful not to scorch. Add chili powder, cinnamon, and cumin to melted truffles and stir until smooth.

Using a pastry brush, brush one side of each tortilla chip with chocolate mixture and lay flat.

While the chocolate is still liquefied, sprinkle roughly 1½ tablespoons of mango mixture on top of each chip.

Let cool and serve with salsa.

To store, wait until chocolate has dried enough to cover, then wrap tightly. Keeps for 1–2 days.