If you’re looking for a snack that’s equal parts vibrant, fresh, and completely irresistible, the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is your new go-to. Juicy strawberries and mango mingle with tangy lime, fresh cilantro, and just a touch of red onion for that perfect pop of flavor, while crisp, homemade cinnamon-sugar chips deliver the ultimate crunchy contrast. Whether you’re hosting a summer gathering or just want a colorful treat for yourself, this is one of those recipes that guarantees you’ll be going back for “just one more scoop.”
Ingredients You’ll Need
What I love most about this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is how every simple ingredient brings something special to the table—nothing fancy, just pure, bright flavors and colors. Let’s break down exactly what makes this recipe truly sing!
- Strawberries: Choose the ripest, juiciest berries you can find—they add so much sweetness and vibrant color.
- Mango: Adds tropical flair and a silky texture that pairs perfectly with the strawberries.
- Red onion: Just the right amount for a subtle zing—finely chop for the best flavor balance.
- Fresh cilantro: Brings a burst of herbal brightness and freshness to the salsa.
- Lime juice: The key to lifting and tying together all the fruity flavors; freshly squeezed is best.
- Honey (optional): This gives the salsa a bit of extra sweetness if your fruit isn’t at its peak.
- Salt: Just a pinch to enhance every other flavor—it’s the tiny secret of a great salsa!
- Flour tortillas: These serve as the base for your homemade, crispy cinnamon-sugar chips—so simple, so good.
- Melted butter: Helps the cinnamon-sugar stick and gives the chips a golden, addictive crunch.
- Granulated sugar: For that sparkling sweetness that caramelizes so beautifully in the oven.
- Ground cinnamon: Adds a warm, cozy note that makes the chips taste almost like dessert.
How to Make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Step 1: Mix Up the Fresh Salsa
Start with a medium mixing bowl, and toss in your diced strawberries, mango, finely chopped red onion, fresh cilantro, lime juice, honey (if you’re in the mood for something a tad sweeter), and a pinch of salt. Mix everything together gently—just enough to coat but not enough to smash the fruit. Slide the bowl into the fridge for at least 15 minutes; this short rest draws out the flavors and gives you a salsa with maximum freshness.
Step 2: Prepare the Tortilla Chips
While the salsa is chilling, preheat your oven to 375°F. Grab your flour tortillas and brush both sides generously with melted butter. Now comes the fun part—using a sharp knife or a pizza cutter, slice each tortilla into wedges (think 6-8 pieces per tortilla, like a pizza!). Arrange them in a single layer on a parchment-lined baking sheet for the crispiest results.
Step 3: Add the Sweet Cinnamon-Sugar Magic
In a small bowl, combine your granulated sugar and cinnamon, giving it a quick mix. Sprinkle this mixture evenly over your tortilla wedges. Be generous—it’s what gives the chips their signature sparkle and crackle. Turn them once so both sides get the love they deserve!
Step 4: Bake Until Golden and Crisp
Pop your baking sheet into the oven and let the tortilla chips bake for 8 to 10 minutes, flipping halfway through. Keep an eye on them, as every oven is a little different; you want them golden brown and crisp, not burnt. Once baked, remove the chips and let them cool slightly—the aroma alone will tempt you to sample straight from the pan.
Step 5: Serve and Enjoy
Spoon the cold, vibrant salsa into a serving bowl and arrange your freshly baked chips alongside. Nothing beats that first combination of sweet-tart fruit with a still-warm, cinnamon-sugar crunch—it’s a snack you’ll crave again and again!
How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
Garnishes
For a dazzling finishing touch, scatter a few extra cilantro leaves or a sprinkle of lime zest over the salsa. If you like it spicy, throw on some finely minced jalapeño for an unexpected kick, and a drizzle of honey on the chips never hurts for a bit of extra shine.
Side Dishes
This dish shines on its own as a sunny appetizer, but you can pair it with grilled chicken skewers, shrimp, or a light summer salad for a spectacular spread. If you’re planning a brunch or party, it also works beautifully alongside guacamole and classic pico de gallo for a vibrant dip trio.
Creative Ways to Present
If you want to impress, layer the salsa and chips onto a platter with edible flowers for a festive look, or serve individual mini-salsas in small glasses with chips on the side for passed appetizers. You can even spoon that luscious salsa over vanilla yogurt or ice cream for a next-level dessert—the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe is all about creativity!
Make Ahead and Storage
Storing Leftovers
Leftover strawberry mango salsa keeps remarkably well in the fridge for up to two days. Store it in an airtight container to keep those flavors fresh and the fruit juicy. The chips can be stored separately at room temperature in a sealed bag or tin for up to three days—just make sure they’re fully cooled before packing them up.
Freezing
While the salsa is best fresh, you can freeze it if needed, but textures will change—the fruits may get softer and release more liquid. If you do freeze, thaw overnight in the fridge and drain off excess liquid before serving. Unfortunately, the cinnamon-sugar tortilla chips don’t freeze well, as they’ll lose their crisp bite.
Reheating
If your chips have lost a bit of crunch, revive them by popping them on a baking sheet in a 300°F oven for 2-3 minutes. The salsa should be served chilled or at room temperature; no reheating required. Bring both components together right before serving for the best texture.
FAQs
Can I make the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe ahead of time?
Absolutely! The salsa can be made up to a day in advance, so it’s party-ready at a moment’s notice. Store it in the fridge, and only combine with the fresh chips right before serving so everything stays ultra fresh and crisp.
What’s the best way to cut mango for salsa?
Use a sharp knife to slice the mango lengthwise along the stone, then score the flesh in a grid pattern without cutting through the skin. Invert the pieces and slice off the cubes—no mess, all reward! Same goes for strawberries: quarter, then dice for uniform pieces.
Can I use corn tortillas instead of flour for the chips?
You absolutely can, but keep in mind the flavor and texture will differ—corn tortillas become earthier and crispier, which is delicious in its own right. Flour tortillas make for a softer, pastry-like chip perfectly paired with the sweet-spicy elements of this recipe.
How can I make this recipe vegan?
Just skip the honey (use maple syrup or agave if you want a hint of sweetness) and swap the butter for a plant-based alternative. That’s it—you’ll have a vegan-friendly Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe everyone can enjoy!
What else can I serve this salsa with?
Think beyond just chips—this salsa dazzles over grilled fish, adds sunshine to tacos, and makes a perfect topping for grain bowls or salads. It’s also right at home as a fresh, unexpected topping for vanilla ice cream or even cheesecake.
Final Thoughts
Trust me, once you try this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe, you’ll find yourself making it on repeat for every sunny occasion. There’s just something special about the sweet fruit and fragrant cinnamon crunch that brings people together—make a batch and see for yourself how quickly it disappears!
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Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This vibrant Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips recipe is a delightful mix of sweet and savory flavors that’s perfect for summer gatherings or as a light snack. The fresh fruit salsa pairs beautifully with the crispy, sweet tortilla chips for a refreshing and satisfying treat.
Ingredients
For the Strawberry Mango Salsa:
- 1 cup diced fresh strawberries
- 1 cup diced fresh mango
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon honey (optional)
- Pinch of salt
For the Cinnamon-Sugar Tortilla Chips:
- 6 small flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Strawberry Mango Salsa: In a medium bowl, combine the diced strawberries, mango, red onion, cilantro, lime juice, honey (if using), and a pinch of salt. Stir gently to mix and refrigerate for at least 15 minutes to let the flavors meld.
- Make the Cinnamon-Sugar Tortilla Chips: Preheat the oven to 375°F. Brush both sides of each tortilla with melted butter, then cut them into wedges. In a small bowl, mix the sugar and cinnamon together. Sprinkle the cinnamon-sugar mixture evenly over the tortilla wedges. Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 8–10 minutes, or until crisp and golden brown, flipping halfway through if needed. Let the chips cool slightly, then serve with the chilled salsa.
Notes
- This salsa is also delicious over grilled chicken or fish.
- You can substitute pineapple or peach for the mango if desired.
- Tortilla chips can be made ahead and stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: About 1/2 cup salsa + chips
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
