Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips

Why You’ll Love This Recipe

I love this recipe because it is colorful, fresh, and incredibly easy to prepare. The fruit salsa comes together in minutes and delivers a naturally sweet flavor with a subtle kick from jalapeño. The homemade cinnamon-sugar tortilla chips add a satisfying crunch and a touch of warmth that complements the fruit perfectly. I also appreciate that this dish works well as an appetizer, snack, or light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Mango Salsa

• 1 pint (16 oz.) strawberries
• 2 large mangoes
• 4 kiwi fruit
• 1/2 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

For the Cinnamon-Sugar Tortilla Chips

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 4 flour tortillas
• Nonstick cooking spray

Directions

1. I dice the strawberries, mangoes, and kiwi into small, bite-sized pieces.
2. I add the fruit to a large bowl along with the minced jalapeño, chopped cilantro, and lime juice.
3. I stir everything together until well combined and set the salsa aside.
4. I preheat the oven to 350°F (175°C).
5. I combine the sugar and cinnamon in a small bowl.
6. I lightly spray each tortilla with nonstick cooking spray and sprinkle the cinnamon-sugar mixture evenly over the surface.
7. I cut each tortilla into eight wedges using a pizza cutter or sharp knife.
8. I arrange the wedges in a single layer on two lined baking sheets.
9. I bake for 8–10 minutes until crisp and lightly golden.
10. I transfer the chips to a wire rack and allow them to cool completely.
11. I serve the fresh fruit salsa alongside the cinnamon-sugar tortilla chips.

Servings and Timing

• Servings: 2 cups salsa and 32 tortilla chips
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Variations

• I add diced pineapple for extra tropical sweetness.
• I substitute mint for cilantro when I want a different fresh flavor profile.
• I increase the jalapeño for a spicier salsa.
• I use whole wheat tortillas for a heartier chip option.
• I drizzle a little honey over the salsa before serving for additional sweetness.
• I add blueberries or raspberries for more color and flavor variety.

Storage/Reheating

I store the fruit salsa in an airtight container in the refrigerator for up to 2 days. Since fresh fruit releases liquid over time, I give the salsa a quick stir before serving.

I keep the cinnamon-sugar tortilla chips in an airtight container at room temperature for up to 4 days. If they lose some crispness, I refresh them in a 300°F (150°C) oven for a few minutes before serving.

FAQs

Can I make the salsa ahead of time?

Yes, I can prepare the salsa several hours in advance and refrigerate it until serving. The flavors become even more blended as it chills.

What can I use instead of kiwi?

I can substitute kiwi with pineapple, peaches, or additional strawberries if preferred.

Are corn tortillas suitable for the chips?

Yes, I can use corn tortillas, although the texture will be crispier and slightly less sweet than flour tortillas.

How spicy is the salsa?

The salsa has a mild kick from the jalapeño. I can reduce the heat by using less jalapeño or omitting it entirely.

Can I freeze the salsa?

I do not recommend freezing the salsa because the fresh fruit can become watery and lose its texture after thawing.

Conclusion

This Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is a fresh, vibrant recipe that brings together sweet fruit, zesty lime, and crunchy homemade chips. I love serving it at parties, family gatherings, or as a refreshing snack on warm days. With its colorful presentation and irresistible combination of flavors, this recipe is always a favorite whenever I make it.

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