Bursting with fresh flavor and playful crunch, Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is that crowd-pleasing treat you’ll crave year-round. Sweet, tangy, gently spiced, and positively irresistible with every scoop, this recipe transforms everyday fruit into a festive snacking experience for all ages.
Why You’ll Love This Recipe
- Colorful & Fun: The vibrant reds, oranges, and greens pop off any platter, instantly making snack time feel special.
- Refreshing Yet Decadent: Juicy fruit salsa meets indulgently crisp cinnamon-sugar chips for a sweet and zesty twist on classic chips and dip.
- Ridiculously Easy: Minimal prep, maximum wow-factor—no fancy equipment or tricky techniques required for Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips!
- Perfect for All Occasions: Whether it’s a backyard BBQ, birthday, brunch, or late-night nibble, this recipe delivers applause every time.
Ingredients You’ll Need
One of the best parts about making Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is that the ingredients are simple, fresh, and work together harmoniously. Each one brings color, natural sweetness, texture, and a dash of fun, letting the produce truly shine.
- Strawberries: Look for ripe berries with a deep red hue for the juiciest, sweetest results—these provide the base and gorgeous color.
- Mangoes: Their golden flesh adds tropical flavor and a creamy bite; slightly soft, fragrant mangoes work best.
- Kiwi Fruit: Zesty and tart, kiwi keeps the salsa bright and gives it a lovely speckled appearance.
- Jalapeño (half, seeded & minced): Just a hint of heat for a gentle kick—make sure to remove seeds if you prefer it mild.
- Fresh Cilantro: Chopped leaves add a herbaceous freshness that ties all the fruity notes together.
- Lime Juice: A generous squeeze heightens the flavors and prevents the fruit from losing its vibrancy.
- Flour Tortillas: Soft and easy to slice, these form the crispy, golden foundation for your cinnamon chips.
- Granulated Sugar: Classic sweetener—just enough to coat each chip without overwhelming the fruit.
- Ground Cinnamon: Warm and aromatic, cinnamon transforms ordinary tortillas into irresistible dippers.
- Nonstick Cooking Spray: Helps sugar & cinnamon stick and ensures your chips bake up golden and crisp without excess oil.
Variations
Sometimes you want to tailor Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips to fit your mood (or your pantry!). This recipe is marvelously flexible, so don’t hesitate to play around with what you have or swap ingredients to suit your dietary needs.
- No Jalapeño Version: Skip the jalapeño or substitute with a dash of chili powder for a kid-friendly, zero-heat option.
- Extra Zing: Toss in a handful of diced pineapple for a tangy twist with even more tropical flair.
- Make It Vegan/Gluten-Free: Use gluten-free tortillas, or even cinnamon-dusted baked pita chips, to fit special diets.
- Spiked Salsa: Add a splash of tequila or finely chopped mint for an adult party snack that’s sure to impress.
How to Make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
Step 1: Chop and Combine the Fruit
Start by dicing your strawberries, mangoes, and kiwi into small, even cubes so every bite has a little bit of everything. Pop the fruit into a large mixing bowl and add the minced jalapeño, chopped cilantro, and fresh lime juice. Gently fold everything together until well combined—try not to mash the fruit, as you want each piece to stay juicy and vibrant!
Step 2: Make the Cinnamon-Sugar Tortilla Chips
Preheat your oven to 350°F. Grab your flour tortillas and spray both sides lightly with nonstick cooking spray. In a small bowl, stir together the granulated sugar and cinnamon, then sprinkle the mixture evenly over each tortilla. Using a pizza wheel or sharp knife, cut each tortilla into 8 wedges. Lay them out on lined baking sheets in a single layer and bake for 8–10 minutes until golden and crispy. Let the chips cool completely on a wire rack so they get their signature crunch.
Step 3: Serve and Enjoy
Spoon the strawberry mango salsa into a festive bowl, arrange the cinnamon-sugar tortilla chips all around, and get swooping! This dreamy combo is best served fresh—the moment you set it out, it tends to disappear in record time.
Pro Tips for Making Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
- Chop Uniformly: Small, even dice on the fruit ensures every bite of salsa is perfectly balanced and scoopable for those crisp chips.
- Let the Salsa Rest: If you have time, let the salsa sit in the fridge for 20–30 minutes before serving to let the flavors meld beautifully.
- Bake Chips in a Single Layer: Avoid overcrowding the sheet pans so every chip comes out evenly baked and crisp—not soggy or chewy!
- Taste & Tweak: Dip a chip and taste—add a little more lime, a sprinkle of salt, or a pinch more sugar for your perfect sweet-tangy balance.
How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
Garnishes
Top your bowl of salsa with a sprinkling of extra chopped cilantro and a few paper-thin slices of lime for color. For a fun finish, dot the platter with a couple of extra kiwi or strawberry slices—the more vibrant, the better!
Side Dishes
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips plays beautifully alongside light summer meals—think grilled chicken, shrimp tacos, or even a big green salad. It also makes a dazzling centerpiece at brunch with yogurt, or paired with fruity cocktails for girl’s night in!
Creative Ways to Present
Try serving the salsa in edible taco bowls made from extra baked tortillas for a wow-worthy effect. You can also fill mini jars or cups for a portable, party-friendly snack—just tuck a couple of chips in each for scooping! For dessert, pile the salsa and chips atop scoops of vanilla ice cream for a fruity sundae twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover salsa in an airtight container in the refrigerator for up to 2 days—the flavors will deepen, but the fruit may soften a bit. The chips are best kept in a sealed container at room temperature to stay crisp; if they start to soften, pop them back in the oven for a few minutes.
Freezing
While the fresh fruit salsa doesn’t freeze well (the texture gets mushy), you can freeze baked cinnamon-sugar tortilla chips for several weeks. Thaw chips at room temperature, then re-crisp in a low oven if needed.
Reheating
If your cinnamon-sugar chips lose their crunch, simply spread them on a baking sheet and warm in a 325°F oven for a few minutes. Fruit salsa should always be enjoyed chilled or at room temperature—never heated.
FAQs
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Can I use frozen fruit for the salsa?
While fresh fruit delivers the best texture and appearance, you can use thawed frozen fruit in a pinch. Just be sure to drain any excess liquid after thawing—the salsa may be a touch softer, but still delicious!
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How spicy is the salsa with jalapeño?
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips has the mildest tingle when you use half a seeded jalapeño. If you’re sensitive to spice, leave it out or use just a tiny pinch of minced jalapeño for background warmth.
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Can I make the chips with corn tortillas instead of flour?
Absolutely! Corn tortillas yield a slightly different flavor and texture—think crunchier and a bit more rustic. Just watch them closely in the oven, as they can brown a bit faster than flour.
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Can I prepare Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips ahead for a party?
Yes! You can chop and mix the salsa (minus the lime and cilantro) a few hours ahead, then stir in the fresh lime and cilantro right before serving to keep everything bright. Chips can be baked a day in advance—just store airtight until party time.
Final Thoughts
Give this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips a whirl, whether you’re looking to impress guests or just treat yourself. With its radiant color, big flavors, and delightful crunch, you’ll want to make this your go-to sweet salsa for every celebration—big or small. Happy scooping!
Print
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 cups salsa / 32 chips 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A delightful and refreshing recipe for Strawberry Mango Salsa served with crispy Cinnamon-Sugar Tortilla Chips. This sweet and spicy salsa paired with crunchy chips is perfect for parties or as a flavorful snack.
Ingredients
For the 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
For the Cinnamon-Sugar Tortilla Chips:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 flour tortillas
- Nonstick cooking spray
Instructions
- For the Strawberry Mango Salsa: Dice strawberries, mangoes, and kiwi into small pieces. Add to a bowl with minced jalapeno, cilantro, and lime juice. Stir until well combined. Serve with Cinnamon-Sugar Tortilla Chips.
- For the Cinnamon-Sugar Tortilla Chips: Preheat oven to 350 degrees F. Combine sugar and cinnamon in a small bowl. Spray each tortilla with cooking spray and sprinkle with cinnamon-sugar. Cut into eighths (easiest with a pizza wheel) and lay out on 2 large lined baking sheets. Bake for 8-10 minutes. Cool completely on a wire rack before serving with salsa.
Nutrition
- Serving Size: 1/2 cup salsa with 4 chips
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
