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Strawberry Mango Salsa with Cinnamon Tortilla Chips

This Strawberry Mango Salsa with Cinnamon Tortilla 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.
Course Appetizer, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Author Holly

Ingredients

  • 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

Cinnamon Tortilla Chips:

  • 4 burrito sized flour tortillas
  • 2 tbsp. butter; melted
  • 1/4 c. sugar
  • 2 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees.

  2. Add all salsa ingredients to a medium size bowl, lightly mix, cover and refrigerate.

  3. Stack tortilla shells on top of each other.  

  4. Lightly brush the top of each tortilla with melted butter.

  5. Cut tortillas like a pizza into 8 even triangles.

  6. Add tortilla pieces in a single layer on a cookie sheet.  

  7. Mix the cinnamon and sugar together in a small bowl.

  8. Lightly sprinkle tops of tortilla pieces with the cinnamon mixture.

  9. Bake for around 8 minutes or until crispy.

  10. Allow chips to cool and serve beside the salsa.

  11. Store any leftover chips in sealed Ziploc bags for up to 3 days.