Description
A vibrant and refreshing Strawberry Mango Salsa paired with warm, crispy Cinnamon-Sugar Tortilla Chips. This easy-to-make recipe combines sweet and tangy fruits with a hint of spice for a delightful snack or appetizer perfect for any occasion.
Ingredients
Scale
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
Cinnamon-Sugar Tortilla Chips
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 flour tortillas
- Nonstick cooking spray
Instructions
- Prepare the salsa: Dice the strawberries, mangoes, and kiwi into small, bite-sized pieces. Place them in a mixing bowl, then add the minced jalapeno, chopped cilantro, and lime juice. Stir thoroughly until all ingredients are well combined. Set aside and allow the flavors to meld while preparing the chips.
- Make the cinnamon-sugar mixture: In a small bowl, mix together the granulated sugar and ground cinnamon until evenly blended. This will coat the tortilla chips for a sweet and spicy flavor.
- Prepare the tortillas: Preheat your oven to 350°F (175°C). Lightly spray each flour tortilla with nonstick cooking spray on both sides. Sprinkle the cinnamon-sugar mixture evenly over the tortillas to cover them well.
- Cut and bake the chips: Using a pizza wheel or sharp knife, cut each tortilla into eight wedges. Arrange the tortilla wedges in a single layer on two large baking sheets lined with parchment paper or silicone mats.
- Bake the chips: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the chips are crisp and golden brown. Keep an eye on them to prevent burning.
- Cool and serve: Remove the chips from the oven and transfer them to a wire rack to cool completely. Once cooled, serve the crispy cinnamon-sugar tortilla chips alongside the fresh strawberry mango salsa for dipping.
Notes
- For extra heat, leave some seeds in the jalapeno or add more according to your spice preference.
- Ensure the tortilla chips are completely cooled before serving to maintain their crispiness.
- You can substitute store-bought fresh fruit with frozen if fresh is not available, just thaw and drain excess moisture before dicing.
- This salsa is best served fresh but can be stored refrigerated for up to 2 days.
- Use corn tortillas instead of flour for a gluten-free option, but note the taste and texture will differ.
