Fresh, fruity, and delightfully crunchy — this Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is summer party perfection in every colorful bite! Sweet strawberries, juicy mangoes, and tart kiwi get a zippy lift from lime and jalapeño, all scooped up with warm, crispy, cinnamon-kissed tortilla chips. Trust me: you’ll want to double the batch for sharing (or just for yourself!).
Why You’ll Love This Recipe
- Ultimate Summer Refreshment: The juicy, vibrant flavors of strawberries, mangoes, and kiwi burst in every bite—this salsa just tastes like sunshine!
- Irresistibly Snackable: The homemade cinnamon-sugar tortilla chips are light, crisp, and perfectly spiced—absolutely made for scooping up fruity salsa.
- Quick & Easy Crowd-Pleaser: You’ll whip this up in under 30 minutes, and everyone will be begging for the recipe.
- Make-Ahead Friendly: Both the salsa and chips keep well, making Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips perfect for parties, potlucks, or late-night munchies.
Ingredients You’ll Need
Every ingredient in Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips brings its own magic—from juicy fruits to crisp homemade chips. You’ll only need a handful of fresh, colorful staples that promise maximum flavor and minimum fuss!
- Strawberries: The sweet heart of the salsa—pick ripe, ruby red berries for best flavor and color. Hull and dice them nice and small for scoopability!
- Mangoes: Choose ripe-yet-firm mangoes for juicy bites that hold their shape and add a tropical twist.
- Kiwi Fruit: Bright green and tangy, kiwi adds beautiful contrast and a gentle tartness to balance the sweetness.
- Jalapeño (seeded and minced): Just half a pepper brings subtle heat—feel free to use more or less depending on your spice preference. Remove seeds for a milder salsa.
- Fresh Cilantro: Chopped cilantro adds freshness and a herby pop that makes the whole salsa taste vibrant.
- Lime Juice: Squeezed right over the bowl—the lime wakes up all the flavors and keeps the fruit looking bright.
- Flour Tortillas: Their soft texture crisps up beautifully in the oven—these become your sweet, scoop-worthy chips.
- Granulated Sugar: Blends with cinnamon to coat every chip in sparkly, sweet goodness.
- Ground Cinnamon: The warming spice that turns simple tortillas into the ultimate cinnamon-sugar treat.
- Nonstick Cooking Spray: Helps the cinnamon-sugar stick to each tortilla and ensures golden, crunchy chips.
Variations
This recipe is downright fun to customize! You can easily swap in new fruits, adjust the spice, or make the whole treat allergy-friendly—just play and make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips your very own.
- Pineapple Party: Swap kiwi for fresh pineapple for even more tropical flair and extra juiciness.
- Berry Bonanza: Toss in blueberries or raspberries for a mixed-fruit salsa that’s bursting with color and tartness.
- Crispy Pita Chips: Use pita bread in place of tortillas for a thicker, heartier scoop (great for extra chunky salsa lovers!).
- Make It Vegan & Gluten-Free: Use your favorite gluten-free tortillas and a plant-based cooking spray; this recipe is super flexible!
- More Heat, Please: Try a diced serrano pepper instead of jalapeño for a fiery kick, or toss in a dash of chili powder!
How to Make Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
Step 1: Dice and Mix the Salsa
Start by dicing the strawberries, mangoes, and kiwi into small, even pieces so every scoop is bursting with a little of everything. Place the diced fruit in a large mixing bowl, add the minced jalapeño and chopped cilantro, then squeeze fresh lime juice over top. Give everything a gentle stir—the colors should be downright irresistible at this point!
Step 2: Make the Cinnamon-Sugar Chips
Next, preheat your oven to 350°F. In a small bowl, mix the granulated sugar with the ground cinnamon. Mist both sides of the flour tortillas lightly with nonstick cooking spray, then sprinkle generously with the cinnamon-sugar mixture. Stack the tortillas and cut them into eighths using a pizza wheel or sharp knife—this makes perfect dippable chips! Arrange the chips in a single layer on lined baking sheets.
Step 3: Bake Until Golden and Crisp
Bake the tortilla chips for 8–10 minutes. Watch closely—they turn golden and crispy fast! As soon as they look golden and feel crisp, remove them from the oven and transfer to a wire rack to cool completely. Cooling ensures the chips are irresistibly crunchy (and safe for scooping up heaps of salsa).
Step 4: Serve and Enjoy
Just before serving, give your Strawberry Mango Salsa a quick stir and transfer it to a pretty bowl. Set out the cinnamon-sugar chips, and watch everyone dive in for a taste of sweet, spicy, and tangy magic!
Pro Tips for Making Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
- Fruit Chopping Secrets: Dice the fruit into evenly sized, small pieces—this makes the salsa easier to scoop and ensures every chip gets the perfect bite.
- Guaranteed Chip Crunch: Let the cinnamon-sugar tortilla chips cool completely on a wire rack before serving—this gives them maximum crispiness (and prevents sogginess!).
- Lime Level-Up: Add an extra squeeze of lime just before serving if the salsa sits for a while—it revives the flavors and keeps things bright.
- Spice Control: Taste your jalapeño before adding—if you want things milder, use less or omit entirely. For spicy fans, add more or leave in some seeds!
How to Serve Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips
Garnishes
For a bright and inviting touch, sprinkle a few extra cilantro leaves or a scattering of finely diced strawberries and mango on top of the salsa bowl—guests will instantly want to dig in. A light dusting of extra cinnamon-sugar on the chips just before serving also makes everything look (and taste) even more tempting!
Side Dishes
This sweet-and-tangy salsa shines as a snack, but if you’re hosting brunch or a backyard party, it pairs beautifully with grilled chicken, fish tacos, or even alongside a cheese and charcuterie board—the fruity salsa doubles as a fun topper for creamy cheeses.
Creative Ways to Present
For parties, serve the Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips in individual cups or shot glasses with a chip tucked inside—adorable and mess-free! Or, heap the salsa inside a carved-out pineapple or hollowed watermelon for extra wow factor on your summer table.
Make Ahead and Storage
Storing Leftovers
Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days—the flavors meld and deepen, but it’s best eaten fresh for maximum juiciness and color. Keep the tortilla chips in a sealed bag or container at room temperature to stay crisp.
Freezing
It’s not recommended to freeze the salsa, as freezing changes the fruit’s texture and turns things watery. The cinnamon-sugar chips, however, freeze surprisingly well! Store cooled chips in a freezer-safe bag for up to a month—refresh in a warm oven for a few minutes before serving.
Reheating
If your cinnamon-sugar tortilla chips have lost a little crunch, spread them on a baking sheet and toast at 350°F for 2–3 minutes—good as new! The salsa is strictly a cool, fresh treat, so skip reheating and enjoy straight from the fridge.
FAQs
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Can I prepare Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips ahead of time?
Absolutely! You can chop and mix the salsa up to 8 hours in advance and refrigerate it (just stir and add a squeeze of lime before serving). The chips can be made a day or two ahead and stored in an airtight container.
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What other fruits work well in this salsa?
So many fruits shine here—try peaches, pineapple, blueberries, or nectarines. Just aim for a balance of sweet and tart, and dice everything small for perfect scooping.
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How do I prevent the chips from getting soggy?
Let the chips cool completely on a wire rack after baking—this keeps them crisp. Store them only after they’re fully cooled, and keep in a sealed container away from moisture or humidity.
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Is this recipe kid-friendly?
Definitely! Simply omit or reduce the jalapeño for extra-sensitive taste buds, and kids will love both the sweet salsa and the crunchy cinnamon chips as a snack or party treat.
Final Thoughts
If you’re ready for a fresh twist on party snacks, Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips will absolutely steal the show. It’s cheerful, easy to love, and always gets rave reviews—so treat yourself and your crew to a taste of fruity-sweet magic. Happy snacking, friends!
Print
Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 cups salsa / 32 chips 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A delicious and refreshing recipe for Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips. This fruity salsa pairs perfectly with crispy, sweet tortilla chips for a delightful snack or appetizer.
Ingredients
For the 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
For the Cinnamon-Sugar Tortilla Chips:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 flour tortillas
- Nonstick cooking spray
Instructions
- For the Strawberry Mango Salsa: Dice strawberries, mangoes, and kiwi into small pieces. Add to a bowl with minced jalapeno, cilantro, and lime juice. Stir until well combined. Serve with Cinnamon-Sugar Tortilla Chips.
- For the Cinnamon-Sugar Tortilla Chips: Preheat oven to 350 degrees F. Combine sugar and cinnamon in a small bowl. Spray each tortilla with cooking spray and sprinkle with cinnamon-sugar. Cut into eighths and lay out on 2 large lined baking sheets. Bake for 8-10 minutes. Cool completely on a wire rack before serving with salsa.
Nutrition
- Serving Size: 1/2 cup salsa with 4 chips
- Calories: 160
- Sugar: 12g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
