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Tropical-Mexican

Fresh Mango Salsa with Cinnamon Chips

Sweet and spicy tropical mango salsa served with crispy cinnamon-sugar tortilla chips

dipEasyTropical-Mexican
Prep25 minCook12 minTotal37 minServes16Temproom_temp
✓ vegetarian✓ dairy-free
⚠ Contains: 🌾 Gluten
Recipe
Ingredients
  • 3ripe mangos(diced)
  • 1red bell pepper(finely diced)
  • 0.25 cupred onion(finely diced)
  • 1jalapeño(seeded and minced)
  • 0.25 cupfresh cilantro(chopped)
  • 3 tbspfresh lime juice
  • 0.5 tspkosher salt
  • 8flour tortillas
  • 4 tbspbutter(melted)
  • 0.25 cupsugar
  • 1 tspcinnamon
Make Ahead

Cinnamon chips can be made 3 days ahead; store airtight. Mango salsa best made day of; can be made up to 8 hours ahead.

Instructions
  1. 1Preheat oven to 350°F
  2. 2For chips: brush tortillas with melted butter on both sides
  3. 3Mix sugar and cinnamon; sprinkle over tortillas
  4. 4Cut each tortilla into 8 wedges
  5. 5Bake on sheet pan 10-12 minutes until crispy and golden
  6. 6For salsa: combine mango, bell pepper, onion, jalapeño, and cilantro
  7. 7Add lime juice and salt; toss gently
  8. 8Let sit 15 minutes for flavors to meld
  9. 9Serve salsa with warm cinnamon chips
Notes
Pro Tips

Choose mangos that are fragrant and yield slightly to pressure. The salsa is also delicious with grilled chicken or fish. Pineapple or peaches can substitute for mango. The cinnamon chips are addictive on their own - make extra.

History & Origin

Mango salsa emerged from the fusion food movement of the 1990s, combining tropical fruit with traditional Mexican salsa ingredients. The sweet-heat combination became hugely popular, especially paired with grilled fish. The cinnamon chips add an unexpected sweet element.

Cocktail Pairings
Pairs Well With
margaritarum-punchpina-coladatequila
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