If you are looking for a fun and vibrant snack that bursts with fresh flavors, the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is exactly the treat you need. This delightful combination pairs juicy, sweet fruits with just the right hint of spicy and tangy notes, all complimented by crispy, cinnamon-kissed tortilla chips that make every bite irresistible. Whether you’re entertaining friends or simply craving something refreshing and unique, this recipe brings a sensational twist to traditional salsa that everyone will love.
Ingredients You’ll Need
The magic of this recipe lies in how simple ingredients come together to create a symphony of tastes and textures. Each one plays a vital role: fresh fruit provides natural sweetness and juiciness, jalapeno adds a little kick, and cinnamon-sugar chips offer a satisfying crunchy contrast.
- 1 pint (16 oz.) strawberries: Choose ripe, fragrant berries for maximum sweetness and vibrant color.
- 2 large mangoes: Look for mangoes that give slightly to the touch; they bring buttery texture and tropical flavor.
- 4 kiwi fruit: These add a tangy brightness and unique texture that complements the other fruits.
- 1/2 jalapeno, seeded and minced: Adds just a gentle heat without overpowering the sweetness.
- 1/4 cup chopped fresh cilantro: Herbs like cilantro add an herbaceous freshness to balance the fruit.
- Juice of 1 lime: Provides a zesty acidity that brightens every component.
- 2 Tablespoons granulated sugar: Sweetens and enhances the cinnamon flavor on the chips.
- 1 teaspoon ground cinnamon: Adds warm spice that perfectly complements the fruit salsa.
- 4 flour tortillas: The base for the chips, delivering crispness and a neutral stage for cinnamon-sugar.
- Nonstick cooking spray: Helps the chips get golden and crunchy without excess oil.
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, uniform pieces to ensure every spoonful is packed with a delightful burst of flavor. Toss these juicy chunks into a bowl with the minced jalapeno, fresh cilantro, and lime juice. The lime juice not only adds zest but prevents the fruit from browning, keeping your salsa bright and fresh.
Step 2: Mix and Marinate
Gently stir all the ingredients until well combined, making sure each piece is coated with the lime and scattered with cilantro. Letting the salsa sit for a few minutes allows the flavors to meld beautifully—this is where the magic really happens.
Step 3: Make the Cinnamon-Sugar Tortilla Chips
Set your oven to preheat at 350 degrees Fahrenheit. While it warms, combine the sugar and cinnamon in a small bowl to create your sweet, fragrant topping. Lightly spray each flour tortilla with nonstick cooking spray, then sprinkle them generously with the cinnamon-sugar mix. Use a pizza wheel or sharp knife to cut each tortilla into eighths for perfect chip-sized triangles.
Step 4: Bake to Perfection
Lay your tortilla pieces out on two large baking sheets lined with parchment paper, ensuring they don’t overlap so they crisp evenly. Bake for 8 to 10 minutes or until golden and fragrant. Once out of the oven, transfer to a wire rack to cool completely—the chips get crunchier as they cool down, adding a perfect contrast to the juicy salsa.
How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Garnishes
A sprinkle of finely chopped fresh mint or extra cilantro over the salsa adds a fragrant green pop and enhances the freshness. A few lime wedges on the side invite guests to add an extra splash of citrus brightness if they wish.
Side Dishes
This salsa and chip combo shines as a standalone appetizer, but it also pairs beautifully with grilled chicken or fish for a light, summery meal. For a vegetarian option, serve alongside a crisp green salad or black bean quesadillas for a feast of complementary textures and flavors.
Creative Ways to Present
For an inviting presentation, serve the salsa in a hollowed-out pineapple or melon bowl. Arrange the chips around the bowl on a rustic wooden platter and garnish it with bright edible flowers or colorful fruit slices. This approach turns a simple snack into a vibrant centerpiece for any table.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe, keep the salsa and chips separate for best results. Store the salsa in an airtight container in the refrigerator, where it will stay fresh for up to 2 days. The chips, however, are best consumed fresh to maintain their crispiness.
Freezing
While the fresh fruit salsa is fantastic fresh, it does not freeze well because the texture becomes mushy after thawing. It’s best to enjoy this recipe fresh or within a couple of days refrigerated.
Reheating
Reheating is unnecessary for this dish, but if you want warm tortilla chips, you can briefly heat them in a preheated oven at 300 degrees Fahrenheit for 2 to 3 minutes. Be careful not to overheat, or they will scorch instead of crisp.
FAQs
Can I substitute the kiwi with another fruit?
Absolutely! If kiwi isn’t your favorite or not in season, diced pineapple or green grapes can provide a similar zingy sweetness and texture.
What if I don’t like spicy food? Can I leave out the jalapeno?
Yes, you can omit the jalapeno to keep the salsa mild and sweet. Alternatively, try leaving some seeds in for a gentler heat or substituting with a small amount of finely minced bell pepper.
Can I use corn tortillas instead of flour for the chips?
You can, but keep in mind corn tortillas will create a heartier, less crispy chip. They also have a distinct flavor that slightly changes the taste profile of the cinnamon-sugar chips.
Is this recipe gluten-free?
This recipe is naturally gluten-free if you use gluten-free tortillas. The rest of the ingredients are fresh fruits and spices, which contain no gluten.
How long does it take to prepare this recipe?
The entire process from chopping the fruit to baking the chips takes about 30 minutes, making it a quick and rewarding treat to whip up any day of the week.
Final Thoughts
Now that you have this bright and flavorful Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe in your repertoire, you’re just a short time away from one of the most refreshing and fun snacks around. Combining sweet, spicy, and crunchy elements in such a playful way brings a smile to every gathering. Don’t hesitate to make this show-stopping dish your go-to for summer parties, snacking, or whenever you want to treat yourself to something special.
Print
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Description
A vibrant and refreshing Strawberry Mango Salsa paired with warm, crispy Cinnamon-Sugar Tortilla Chips. This easy-to-make recipe combines sweet and tangy fruits with a hint of spice for a delightful snack or appetizer perfect for any occasion.
Ingredients
Strawberry Mango Salsa
- 1 pint (16 oz.) strawberries
- 2 large mangoes
- 4 kiwi fruit
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped fresh cilantro
- 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 salsa: Dice the strawberries, mangoes, and kiwi into small, bite-sized pieces. Place them in a mixing bowl, then add the minced jalapeno, chopped cilantro, and lime juice. Stir thoroughly until all ingredients are well combined. Set aside and allow the flavors to meld while preparing the chips.
- Make the cinnamon-sugar mixture: In a small bowl, mix together the granulated sugar and ground cinnamon until evenly blended. This will coat the tortilla chips for a sweet and spicy flavor.
- Prepare the tortillas: Preheat your oven to 350°F (175°C). Lightly spray each flour tortilla with nonstick cooking spray on both sides. Sprinkle the cinnamon-sugar mixture evenly over the tortillas to cover them well.
- Cut and bake the chips: Using a pizza wheel or sharp knife, cut each tortilla into eight wedges. Arrange the tortilla wedges in a single layer on two large baking sheets lined with parchment paper or silicone mats.
- Bake the chips: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the chips are crisp and golden brown. Keep an eye on them 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
- For extra heat, leave some seeds in the jalapeno or add more according to your spice preference.
- Ensure the tortilla chips are completely cooled before serving to maintain their crispiness.
- You can substitute store-bought fresh fruit with frozen if fresh is not available, just thaw and drain excess moisture before dicing.
- This salsa is best served fresh but can be stored refrigerated for up to 2 days.
- Use corn tortillas instead of flour for a gluten-free option, but note the taste and texture will differ.
