Strawberry Mango Salsa with Cinnamon Chips is simple to make and the perfect, refreshing summertime appetizer. Fresh strawberries and mangoes get added to this flavorful salsa with a touch of lime juice and mint. Tortillas get brushed with melted butter, sprinkled with cinnamon and sugar, and cut into triangles before baking into a crispy chip.
I can’t tell you how many times I have bought strawberries and ended up pitching them because they go bad before I get around to using them. Making a quick salsa is a great way to use them up and sneak in some extra servings of fruit with lunch and dinner. This Strawberry Mango Salsa is so refreshing and can be used on an array of dishes. It makes the perfect topping to a refreshing summer salad with a bit of chicken for a complete meal. It adds the perfect bit of sweetness to a baked or grilled Tilapia or Mahi-Mahi.
My picky daughter is obsessed with this Strawberry Mango Salsa with Cinnamon Chips. I couldn’t believe how much she ate the first time I made it. It is always such a bonus when you find sneaky ways to get your kids to eat more fruit! This has been previously achieved with Strawberry Cheesecake Fluff and an Easy Fruit Pizza. The sweetness of it all probably didn’t have much to do with it, right?
If you are entertaining for the 4th, this dish is so easy to make ahead of time. Just put your salsa in a sealed container the night before and stick your ready-made chips in a Ziploc bag. I recommend using white flour tortillas such as these for best results. All this time saved gives you more time for grilling and having a beverage or three. I highly recommend preparing a bucket of Whiskey Sour Slushes or Watermelon Margaritas the night before. Broccoli Slaw Salad is a different spin on a classic and always a hit. Okay, I just need to find a cute patriotic outfit to go with all of these goodies.
MORE TO LOVE
- 1 c. mangoes; small diced
- 4 large strawberries; mulled and small diced
- 3 tsp. fresh lime juice
- 1 pinch salt
- 1 tbsp. mint; freshly chopped
- 4 burrito sized flour tortillas
- 2 tbsp. butter; melted
- 1/4 c. sugar
- 2 tsp. cinnamon
Preheat oven to 350 degrees.
Add all salsa ingredients to a medium size bowl, lightly mix, cover and refrigerate.
Stack tortilla shells on top of each other.
Lightly brush the top of each tortilla with melted butter.
Cut tortillas like a pizza into 8 even triangles.
Add tortilla pieces in a single layer on a cookie sheet.
Mix the cinnamon and sugar together in a small bowl.
Lightly sprinkle tops of tortilla pieces with the cinnamon mixture.
Bake for around 8 minutes or until crispy.
Allow chips to cool and serve beside the salsa.
Store any leftover chips in sealed Ziploc bags for up to 3 days.
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