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
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.
Notes
- For a spicier version, add a finely chopped jalapeño to the salsa.
- You can use store-bought cinnamon pita chips as a shortcut.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
