Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
Fresh strawberries, juicy mangoes, and kiwi come together in this colorful fruit salsa served with sweet and crispy cinnamon-sugar tortilla chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 cups salsa / 32 tortilla chips
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Strawberry Mango Salsa
1 pint (16 oz) strawberries, diced
2 large mangoes, diced
4 kiwi fruits, peeled and diced
1/2 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
For the Cinnamon-Sugar Tortilla Chips
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
4 flour tortillas
Nonstick cooking spray
Instructions
Make the Strawberry Mango Salsa
Dice the strawberries, mangoes, and kiwi into small, uniform pieces.
Add the fruit to a large mixing bowl.
Stir in the minced jalapeño, chopped cilantro, and fresh lime juice.
Mix gently until all ingredients are evenly combined.
Cover and refrigerate until ready to serve.
Make the Cinnamon-Sugar Tortilla Chips
Preheat the oven to 350°F (175°C).
In a small bowl, combine the granulated sugar and cinnamon.
Lightly spray both sides of the tortillas with nonstick cooking spray.
Sprinkle the cinnamon-sugar mixture evenly over the tortillas.
Cut each tortilla into 8 wedges using a pizza cutter or sharp knife.
Arrange the wedges in a single layer on two parchment-lined baking sheets.
Bake for 8–10 minutes, or until lightly golden and crisp.
Transfer to a wire rack and allow the chips to cool completely.
Serve
Spoon the chilled strawberry mango salsa into a serving bowl.
Serve alongside the cinnamon-sugar tortilla chips for dipping.
Enjoy immediately.
Notes
For extra sweetness, use ripe mangoes and strawberries.
Adjust the jalapeño amount to your preferred spice level.
The salsa can be made up to 24 hours ahead and stored in the refrigerator.
Add a drizzle of honey for a sweeter dessert-style salsa.
Store leftover tortilla chips in an airtight container for up to 3 days.
