Name: Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 1 cup fresh strawberries (diced); 1 cup fresh mango (diced); ½ cup red bell pepper (diced); 2 tablespoons red onion (finely chopped); 1 tablespoon fresh cilantro (chopped); Juice of 1 lime; 1 teaspoon honey (optional); Salt to taste; 6 small flour tortillas; 2 tablespoons melted butter; ¼ cup granulated sugar; 1 teaspoon ground cinnamon

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If you’re looking for the ultimate sweet-yet-savory appetizer, you’ve just found your new obsession: Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips. This refreshing and vibrant dish brings together juicy fruit, zesty lime, a subtle hit of red onion, and the unbeatable crunch of homemade cinnamon-sugar chips. Whether you’re hosting a backyard barbecue or just want a colorful snack, this recipe is basically summer in a bowl, and trust me—once you start scooping, you won’t be able to stop!

Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients truly shine in this recipe. Each element plays a crucial role—bringing brightness, a pop of color, or irresistible crunch to the table. Gather everything below, and get ready for a joyful burst of flavors!

Fresh strawberries (1 cup, diced): Choose ripe berries for the juiciest, most flavorful salsa bursts.
Fresh mango (1 cup, diced): Adds vibrant color and tropical sweetness—make sure your mango is just soft to the touch.
Red bell pepper (½ cup, diced): Offers a crisp bite and lovely peppery sweetness.
Red onion (2 tablespoons, finely chopped): A small amount gives zing and depth without overpowering the fruit.
Fresh cilantro (1 tablespoon, chopped): Brightens everything with its signature, fresh flavor.
Juice of 1 lime: Essential for zingy balance and to keep the fruit vibrant.
Honey (1 teaspoon, optional): A touch of natural sweetness lets the fruit flavors really shine.
Salt to taste: Don’t skip this! Just a pinch lifts all the other flavors.
Flour tortillas (6 small): The perfect base for making those crispy chips at home.
Melted butter (2 tablespoons): Helps create golden, crunchy chips and adheres the cinnamon-sugar mixture.
Granulated sugar (¼ cup): Adds delightful crunch and sweetness to the tortilla chips.
Ground cinnamon (1 teaspoon): The warm, cozy spice that takes your chips into dessert territory.

How to Make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips

Step 1: Prep the Cinnamon-Sugar Mixture

Start by combining your granulated sugar and cinnamon in a small bowl. Mix them together until the sugar is evenly dusted with the warm spice. Ready this mixture near your tortillas—things are about to get delicious.

Step 2: Butter and Sprinkle the Tortillas

Lay out your tortillas and brush both sides generously with melted butter. Now for the fun part: sprinkle the cinnamon-sugar mixture liberally over each side, ensuring every inch gets some love. The butter not only adds flavor but also helps the sugar stick perfectly.

Step 3: Cut and Bake the Chips

Stack your coated tortillas and use a sharp knife or pizza cutter to slice them into 6 to 8 wedges each. Arrange the wedges in a single layer on a baking sheet, making sure they’re not crowded so they crisp up nicely. Bake at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and irresistibly crispy. Let them cool on a wire rack so they stay crunchy.

Step 4: Dice and Combine the Salsa Ingredients

While your chips are cooling, dice all your fruit and veggies: strawberries, mango, red bell pepper, and red onion. Combine them in a medium bowl along with chopped cilantro. This bright, confetti-like mixture is already gorgeous!

Step 5: Add Lime, Honey, and Salt

Squeeze the juice of one lime over your fruit mixture. Add the honey for a touch of sweetness, if desired, and finish with a pinch of salt. Gently stir to combine—careful not to smash the fruit. The flavors will meld beautifully as it chills.

Step 6: Chill and Serve

Pop the salsa in the fridge for about 10–15 minutes to let the flavors develop and keep things refreshingly cool. Once chilled, serve alongside your crunchy, fragrant homemade chips and watch everyone dig in!

How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips

Garnishes

Dress up your Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips by scattering fresh cilantro leaves across the top. For an extra pop, try a few more diced strawberries or a zest of lime just before serving. It’s those finishing touches that make the platter truly party-ready!

Side Dishes

This salsa and chip duo pairs beautifully with classic summer sides. Serve it alongside chilled agua fresca, grilled chicken, or even a fresh leafy green salad. It’s versatile enough to kick off a brunch, spice up a picnic, or cap off taco night with something unexpectedly sweet.

Creative Ways to Present

For a wow factor, spoon the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips into hollowed-out pineapples or coconuts. Individual mini bowls or little mason jars are also adorable for picnics. Stack the chips in a pretty basket lined with parchment and let guests scoop their own salsa for interactive fun!

Make Ahead and Storage

Storing Leftovers

Place any leftover Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips in airtight containers. The salsa can be kept in the fridge for up to two days—just know that the fruit will soften a bit but the flavors get even more luscious. Store the chips in a separate sealed bag or container at room temperature to keep them crisp.

Freezing

While the salsa is best enjoyed fresh, you can freeze it in a pinch. Spoon portions into small freezer-safe containers and thaw in the fridge before serving; however, some texture will be lost. The cinnamon-sugar chips, however, don’t freeze well—they’re best made and eaten the same day.

Reheating

If your tortilla chips lose their crunch, simply pop them in a 350°F (175°C) oven for 2–3 minutes to crisp them back up. Avoid reheating the salsa, as the fresh taste is part of its charm. Stir it gently before serving if it’s been stored.

FAQs

Can I use frozen fruit for the salsa?

Fresh fruit gives the best texture and bright flavor, but in a pinch, thawed and well-drained frozen strawberries and mango can work. Just be sure to pat them dry to avoid excess liquid in your salsa.

Is there a way to make this recipe vegan?

Absolutely! Swap the honey for agave syrup or simply leave it out, and use a plant-based butter for the chips. Everything else about the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is naturally vegan-friendly.

How can I make the salsa spicy?

For a summery kick, add a finely chopped jalapeño or a pinch of cayenne pepper to the fruit salsa. You’ll love how the heat plays off the sweetness of the strawberries and mango!

Can I make the cinnamon-sugar chips in advance?

You sure can! Bake and cool the chips completely, then store them in an airtight container at room temperature. They’ll stay crisp for up to three days, making them perfect for prepping ahead of parties or gatherings.

What else can I dip into the salsa besides cinnamon-sugar chips?

Try it with graham crackers, vanilla wafer cookies, or even pretzel thins for a sweet-salty combination. Store-bought cinnamon pita chips also make a great shortcut if you’re short on time!

Final Thoughts

Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is one of those joyful dishes that spark conversation and smiles every time. I hope you give this playful recipe a try the next time you’re looking to brighten up your menu. The colors, flavors, and memories are guaranteed to be unforgettable!

Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Enjoy the vibrant flavors of summer with this refreshing Strawberry Mango Salsa paired with crispy Cinnamon-Sugar Tortilla Chips. It’s a perfect blend of sweet and savory, ideal for any gathering or as a light snack.

Ingredients

Scale

For the Strawberry Mango Salsa:

1 cup fresh strawberries (diced)
1 cup fresh mango (diced)
½ cup red bell pepper (diced)
2 tablespoons red onion (finely chopped)
1 tablespoon fresh cilantro (chopped)
Juice of 1 lime
1 teaspoon honey (optional)
Salt to taste

For the Cinnamon-Sugar Tortilla Chips:

6 small flour tortillas
2 tablespoons melted butter
¼ cup granulated sugar
1 teaspoon ground cinnamon

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Instructions

Prepare the Cinnamon-Sugar Tortilla Chips: Preheat the oven to 375°F (190°C). In a small bowl, mix together the sugar and cinnamon. Brush both sides of each tortilla with melted butter, then sprinkle generously with the cinnamon-sugar mixture. Stack the tortillas and cut them into wedges (about 6–8 pieces per tortilla). Arrange the wedges in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Let them cool completely on a wire rack.
Make the Strawberry Mango Salsa: In a medium bowl, combine the diced strawberries, mango, red bell pepper, red onion, and cilantro. Add lime juice and honey, and stir gently to combine. Season with a pinch of salt. Chill in the refrigerator for 10–15 minutes before serving.
Serve the salsa with the cooled cinnamon-sugar tortilla chips.