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
Scale
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
