Thursday, May 31, 2012

Strawberry Mango Salsa with Cinnamon Chip

My daughter loves cinnamon chips and since we recently visited the Strawberry Festival in Oxnard I've been excited about making them. I decided to make a strawberry salsa to dip them in. It was so good I used the left over salsa in my yogurt the next morning. So yummy.

 Spray both sides of your tortillas with Pam. Then using a pizza cutter, slice the tortillas into wedges. Toss the wedges in a large bowl and sprinkle 1 cup of cinnamon sugar, tossing the wedges to cover both sides.

Lay the wedges on cookie sheet and bake in the oven at 400 degrees for 10 minutes or until lightly brown.

Combine copped mango and strawberries with an immersion mixer or blender. Add mint and vanilla and stir. Pour into a bowl and refrigerate or serve immediately.

10 fresh strawberries
1 medium mango - peeled and diced    
1/2 tsp vanilla
1 tsp mint               
3 (12 inch) flour tortillas
canola cooking spray
1 cup cinnamon sugar


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine mango and strawberries with an immersion mixer or blender.  Pour into a bowl and refrigerate
  3. Coat both sides of each tortilla with the cooking spray. Cut the tortillas into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

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