If you are looking for a snack that bursts with vibrant colors and lively flavors, you will absolutely love this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe. This delightful combination pairs juicy, sweet fruits with a touch of heat and herbaceous freshness, all perfectly balanced by crisp, lightly sweetened tortilla chips with a cinnamon twist. It’s a fabulous way to entertain guests or enjoy a refreshing treat on a sunny afternoon. The mix of textures and flavors will have you coming back for more every single time.
Ingredients You’ll Need
Gathering the ingredients for this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is a breeze, but each element plays a vital role in launching the flavors to new heights. From the sweetness of the fruit to the subtle kick of jalapeno and the warm aroma of cinnamon, every ingredient is essential.
- 1 pint (16 oz.) strawberries: Choose ripe, juicy strawberries for maximum sweetness and vibrant red color.
- 2 large mangoes: Mangoes bring a tropical, luscious sweetness with a creamy texture that contrasts beautifully with the other fruits.
- 4 kiwi fruit: Their tartness and bright green color add freshness and visual appeal.
- 1/2 jalapeno, seeded and minced: Just enough heat to wake up your taste buds without overpowering the fruitiness.
- 1/4 cup chopped fresh cilantro: Adds a herbaceous, slightly citrusy note that ties everything together.
- Juice of 1 lime: Provides acidity and brightness, enhancing every flavor in the salsa.
- 2 tablespoons granulated sugar: Balances tartness in both the salsa and the chips.
- 1 teaspoon ground cinnamon: Infuses the tortilla chips with a warm, comforting spice that pairs perfectly with the fruity salsa.
- 4 flour tortillas: The canvas for the cinnamon-sugar chips, they crisp up beautifully for that perfect crunch.
- Nonstick cooking spray: Helps the cinnamon-sugar stick to the tortillas and ensures even crisping during baking.
How to Make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Step 1: Prepare the Fruit Salsa
Start by dicing the strawberries, mangoes, and kiwi into small, bite-sized pieces. The smaller the dice, the easier it is to scoop and enjoy every flavor combination in one bite. Place all the diced fruits into a large mixing bowl.
Next, add the minced jalapeno. Be sure to seed it first to keep the heat mild, unless you love things spicy! Stir in the fresh cilantro and squeeze in the juice of one lime. Give everything a thorough stir until the ingredients are evenly combined and you notice the beautiful medley of colors and fresh aromas coming together. Set the salsa aside so the flavors can mingle while you prepare the chips.
Step 2: Make the Cinnamon-Sugar Coating
In a small bowl, mix together your granulated sugar and ground cinnamon. This simple yet magical blend will become the star seasoning for your tortilla chips, adding a sweet warmth that complements the salsa marvelously. Set it aside, ready for when the tortillas are prepped.
Step 3: Prepare the Cinnamon-Sugar Tortilla Chips
Preheat your oven to 350 degrees Fahrenheit. While it heats, lay your flour tortillas on a clean surface. Lightly spray each tortilla with nonstick cooking spray — this will help your cinnamon-sugar mixture stick perfectly.
Sprinkle the cinnamon-sugar mixture evenly over each sprayed tortilla. Using a sharp pizza wheel or knife, cut the tortilla into eighths, creating chip-sized wedges that will bake evenly and look beautiful on your serving plate.
Arrange the chips in a single layer on two baking sheets lined with parchment paper or a silicone mat. Slide them into the oven and bake for 8 to 10 minutes, or until they are crisp and slightly golden around the edges. Remove from the oven and transfer to a wire cooling rack to cool completely — this step ensures maximum crunch.
How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Garnishes
When serving this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe, presentation is part of the joy. Garnish the salsa with a few extra sprigs of fresh cilantro or a thin slice of jalapeno for those who like a little flair and kick. A light drizzle of honey over the chips adds an extra touch of sweetness that’s absolutely divine.
Side Dishes
This recipe shines as a standalone appetizer, but it also pairs wonderfully with grilled chicken, fish tacos, or a fresh green salad. The fresh fruit salsa and warm cinnamon-sugar chips offer a playful contrast to smoky or savory dishes, making your meal memorable and balanced.
Creative Ways to Present
Try serving the salsa in a hollowed-out bell pepper or a small carved-out pineapple for a tropical vibe that matches the fruity salsa. Arrange the cinnamon-sugar chips in a colorful fan around the bowl to invite dipping, or stack them in small glass jars for an elegant touch at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover strawberry mango salsa or cinnamon-sugar tortilla chips, store the salsa in an airtight container in the refrigerator. The fruit mixture can keep fresh for up to 2 days, though it’s best enjoyed the day you make it for optimal texture.
Freezing
Freezing this salsa is not recommended due to the high water content of the fruits, which can make it mushy after thawing. The chips also do not freeze well as they tend to lose their crispness.
Reheating
For the cinnamon-sugar chips, if they have lost their crispness, simply warm them in a 300-degree oven for a few minutes until they are crunchy again. Avoid reheating the salsa; it’s best served fresh and chilled.
FAQs
Can I make the strawberry mango salsa without jalapeno?
Absolutely! If you prefer a milder salsa, you can leave out the jalapeno entirely. The fruit blend is so flavorful that it will still be delicious without any heat.
What is the best way to dice the mango and kiwi?
Use a sharp paring knife to peel and remove the pit of the mango, then cut the flesh into small cubes. For kiwi, peel the skin carefully with a spoon or knife and slice into bite-sized pieces. Consistent sizing helps with even flavor in every bite.
Can I use gluten-free tortillas?
Yes, gluten-free tortillas can be used to make the cinnamon-sugar chips. Just keep an eye on baking time as some gluten-free tortillas may crisp up faster or slower.
How long do cinnamon-sugar tortilla chips stay fresh?
When stored in an airtight container at room temperature, these chips stay crisp and fresh for about 2 days. Beyond that, they may lose their crunchiness.
Is this recipe suitable for parties?
This Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is a fantastic party dish! It’s colorful, easy to share, and offers a unique flavor profile that will impress your guests every time.
Final Thoughts
There is something truly joyful about combining fresh fruit, a touch of spice, and a sweet cinnamon crunch in one dish. The Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is a crowd-pleaser that feels both indulgent and refreshing. It’s perfect for sharing on social gatherings or simply as a delightful treat to brighten your day. Give it a try—you might just find your new favorite go-to snack!
Print
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Mango Salsa paired perfectly with warm, crispy Cinnamon-Sugar Tortilla Chips. This easy-to-make recipe combines sweet tropical fruits with a hint of jalapeno heat and a touch of cinnamon-spiced sweetness on the chips, perfect for a fun appetizer or snack in just 30 minutes.
Ingredients
Strawberry Mango Salsa
- 1 pint (16 oz.) strawberries, diced
- 2 large mangoes, diced
- 4 kiwi fruit, diced
- 1/2 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Cinnamon-Sugar Tortilla Chips
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 flour tortillas
- Nonstick cooking spray
Instructions
- Prepare the Strawberry Mango Salsa: Dice the strawberries, mangoes, and kiwi into small, bite-sized pieces. In a medium bowl, combine the diced fruits with the minced jalapeno, chopped cilantro, and fresh lime juice. Stir gently until all ingredients are well mixed and flavors meld together.
- Preheat the Oven for the Chips: Set your oven to preheat at 350 degrees Fahrenheit (175 degrees Celsius) while you prepare the tortilla chips.
- Make the Cinnamon-Sugar Mixture: In a small bowl, blend together the granulated sugar and ground cinnamon thoroughly, ensuring an even mix for sprinkling.
- Prepare the Tortilla Chips: Lightly spray each flour tortilla with nonstick cooking spray on both sides. Evenly sprinkle the cinnamon-sugar mixture over each tortilla, ensuring a good coverage for a sweet and spiced flavor.
- Slice and Arrange Tortillas: Using a pizza cutter or sharp knife, cut each tortilla into 8 wedges (totaling 32 chips). Lay the wedges flat on two large baking sheets lined with parchment paper or silicone mats, making sure they are not overlapping to allow even baking.
- Bake the Tortilla Chips: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the chips are crispy and slightly golden at the edges. Keep an eye to prevent burning.
- Cool and Serve: Remove the chips from the oven and transfer them to a wire rack to cool completely. Once cooled, serve the crispy cinnamon-sugar tortilla chips alongside the fresh strawberry mango salsa for dipping.
Notes
- Adjust the amount of jalapeno to your preferred spice level or omit for a milder salsa.
- For gluten-free option, substitute flour tortillas with gluten-free tortillas.
- Use ripe mangoes and kiwi for the best sweetness and flavor.
- Let the cinnamon-sugar chips cool completely to achieve maximum crispiness.
- Store leftover salsa separately in an airtight container in the refrigerator for up to 2 days.
