The Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is a vibrant and refreshing treat that perfectly balances sweet and spicy flavors with a touch of warmth from cinnamon. This delightful dish combines juicy strawberries, ripe mangoes, and tangy kiwi, uplifted by a hint of jalapeno heat and fresh cilantro, all complemented by crispy, cinnamon-sweetened tortilla chips. It’s an ideal snack or appetizer to share at any gathering and a guaranteed crowd-pleaser that feels both festive and fresh.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a crucial role in creating a melody of flavors and textures. From the juicy fruits that bring natural sweetness and zing to the cinnamon-sugar combo that turns plain tortilla chips into a cozy, crunchy delight, every component is essential for this recipe’s success.
- 1 pint (16 oz.) strawberries: Use ripe, firm berries for optimal sweetness and texture.
- 2 large mangoes: Perfectly ripe mangoes provide a luscious, tropical depth.
- 4 kiwi fruit: Adds a refreshing tartness and vibrant green color.
- 1/2 jalapeno, seeded and minced: Offers a gentle kick without overpowering the fruit’s sweetness.
- 1/4 cup chopped fresh cilantro: Brings a bright, herbal note that balances the fruit’s flavors.
- Juice of 1 lime: Adds a zesty acidity that ties all ingredients together.
- 2 tablespoons granulated sugar: Sweetens the cinnamon mix for the chips.
- 1 teaspoon ground cinnamon: Infuses warmth and spice into the tortilla chips.
- 4 flour tortillas: The base for creating crisp, crunchy chips.
- Nonstick cooking spray: Helps the cinnamon-sugar coating adhere and ensures even baking.
How to Make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Step 1: Prepare the Fruit Salsa
Start by finely dicing the strawberries, mangoes, and kiwi into small, uniform pieces. This ensures every bite is bursting with a perfectly blended mix of sweet and tart flavors. Toss these fruits gently in a bowl along with the minced jalapeno for subtle heat, the freshly chopped cilantro for brightness, and the lime juice for a zingy lift. Stir everything until well combined. This fresh salsa is vibrant, colorful, and ready to pair beautifully with your cinnamon-sugar tortilla chips.
Step 2: Make the Cinnamon-Sugar Tortilla Chips
Preheat your oven to 350 degrees Fahrenheit to get ready for the most exciting part—the chips! In a small bowl, combine the granulated sugar and ground cinnamon until evenly mixed. Lightly spray each flour tortilla with nonstick cooking spray, then sprinkle a generous amount of the cinnamon-sugar mixture evenly over each one. Using a pizza wheel or sharp knife, cut each tortilla into eight wedges to form perfect chip-sized pieces. Arrange them in a single layer on baking sheets lined with parchment or a silicone mat for even cooking. Bake for 8 to 10 minutes until the chips are crisp and golden. Let them cool completely on a wire rack so they harden into that irresistible crunch.
How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Garnishes
Enhance the presentation and flavor by adding a few sprigs of fresh cilantro on top of the salsa or a light dusting of cinnamon on the chips just before serving. You might also throw in some finely diced extra mango or strawberries to decorate the bowl for an extra pop of color and freshness.
Side Dishes
This salsa and chip combo pairs wonderfully with light and summery dishes such as grilled chicken, fish tacos, or even alongside a fresh green salad. The fruity salsa brightens up proteins, while the cinnamon-sugar chips add a unique dessert-snack flair.
Creative Ways to Present
For entertaining, serve your salsa in small, colorful ramekins or miniature cups with a chip standing upright for guests to grab easily. You could also layer the salsa and chips in a clear glass parfait for a stunning visual effect that invites curious taste buds.
Make Ahead and Storage
Storing Leftovers
If you have extra salsa, store it in an airtight container in the refrigerator for up to two days to maintain its freshness and bright flavors. The chips are best kept separately to avoid sogginess.
Freezing
This fresh fruit salsa is not ideal for freezing as the texture of the fruit will change once thawed. It’s best enjoyed fresh. The cinnamon-sugar tortilla chips shouldn’t be frozen since they may lose their crispness.
Reheating
If you’d like to enjoy the tortilla chips warm, pop them back in a preheated oven at 300 degrees Fahrenheit for 2 to 3 minutes to regain their crunch. Avoid microwaving as it can make them too soft or chewy.
FAQs
Can I make the salsa less spicy?
Absolutely! Simply omit the jalapeno or use just a small pinch to control the heat level according to your preference.
What other fruits can I add to this salsa?
Feel free to experiment with fruits like pineapple, peaches, or even berries such as blueberries or raspberries, which will add exciting flavors and textures.
Can I use corn tortillas instead of flour tortillas?
You can, but corn tortillas are thicker and may not crisp up with the cinnamon-sugar coating as well as flour tortillas. Flour tortillas tend to yield the best results for this recipe.
Is this recipe suitable for kids?
Yes! Just adjust or omit the jalapeno to make sure the salsa is mild enough for younger taste buds. The sweet and fruity flavors are usually a big hit with kids.
How long do the cinnamon-sugar chips stay fresh?
When stored in an airtight container at room temperature, the chips remain crispy for about 2 to 3 days. Beyond that, they might start to lose their crunch.
Final Thoughts
Nothing beats the fun and freshness of the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe. It’s bursting with flavor, simple to make, and sure to brighten any occasion from casual snacking to parties. Give it a try—you might just discover your new favorite go-to snack that delivers sweet, spicy, and crunchy happiness in every bite!
Print
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2.2 cups salsa and 32 chips
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
This vibrant and refreshing Strawberry Mango Salsa pairs perfectly with homemade Cinnamon-Sugar Tortilla Chips for a delightful sweet and tangy snack or appetizer. The salsa combines fresh strawberries, mangoes, kiwi, jalapeno, and cilantro for a burst of fruity and spicy flavors, balanced with lime juice and a touch of sugar. The crispy baked tortilla chips are coated with a cinnamon-sugar blend, making them the ideal crunchy complement for the fresh salsa.
Ingredients
Salsa Ingredients
- 1 pint (16 oz.) strawberries, diced
- 2 large mangoes, diced
- 4 kiwi fruit, peeled and diced
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 2 Tablespoons granulated sugar
Cinnamon-Sugar Tortilla Chips Ingredients
- 1 teaspoon ground cinnamon
- 4 flour tortillas
- Nonstick cooking spray
Instructions
- Prepare the Fruit Salsa: Dice the strawberries, mangoes, and kiwi into small, evenly sized pieces. In a medium bowl, combine the diced fruit with the minced jalapeno, chopped cilantro, lime juice, and granulated sugar. Stir gently until all ingredients are well incorporated. Set aside to allow flavors to meld while you prepare the chips.
- Make the Cinnamon-Sugar Mixture: Preheat your oven to 350 degrees Fahrenheit. In a small bowl, mix the granulated sugar with ground cinnamon until well blended.
- Prepare the Tortilla Chips: Lightly spray both sides of each flour tortilla with nonstick cooking spray. Sprinkle both sides generously with the cinnamon-sugar mixture. Using a pizza cutter or sharp knife, cut each tortilla into eight equal triangles to form chips.
- Bake the Chips: Arrange the tortilla wedges in a single layer on two large baking sheets lined with parchment paper or silicone mats. Bake for 8 to 10 minutes, or until the chips are crisp and lightly browned around the edges. Remove from oven and transfer the chips to a wire rack to cool completely.
- Serve: Once the chips are cool and crunchy, serve alongside the fresh strawberry mango salsa for dipping. Enjoy this sweet and tangy snack immediately!
Notes
- You can adjust the amount of jalapeno to suit your preferred spice level.
- Ensure the chips are cooled completely to maintain crispiness before serving.
- For added zest, consider adding a squeeze of fresh lime juice over the salsa just before serving.
- These chips can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
- To make this dish vegan and vegetarian friendly, use flour tortillas that contain no animal products.
