Spicy Mango & Avocado Salsa with Cinnamon Tortilla Chips

Summer in a bite! This Spicy Mango & Avocado Salsa is an absolute showstopper, perfect for impressing guests or simply enjoying a flavorful treat. The sweetness of the ripe mango is brilliantly balanced with a kick of jalapeño and a hint of lime. Creamy avocado adds a luscious texture, while a sprinkle of cilantro brightens everything up. But the real surprise? Our homemade cinnamon tortilla chips – a warm, comforting counterpoint to the salsa’s vibrant flavors. These chips aren’t just delicious; they’re incredibly easy to make, using just a few pantry staples. This appetizer is unbelievably versatile. Serve it as a dip with crudités, alongside grilled fish or chicken, or simply enjoy it with the cinnamon tortilla chips. It’s a guaranteed crowd-pleaser! We’ve kept this recipe simple, focusing on fresh, vibrant ingredients. Feel free to adjust the heat level to your liking – a little goes a long way with the jalapeño. For a truly stunning presentation, garnish with extra cilantro and a lime wedge. This recipe is a fantastic way to elevate a casual gathering or add a touch of sophistication to your next dinner party. Let’s get started and bring the sunshine to your table!

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Spicy Mango & Avocado Salsa with Cinnamon Tortilla Chips

Author: Olivia Cooking Method: Frying Cuisine: Mexican Courses: Appetizer Recipe Keys: Cold Dairy Fruit Spicy Vegan

Difficulty: Beginner Prep Time 20 mins Cook Time 10 mins Rest Time 5 mins Total Time 35 mins

Dietary:

Gluten-Free Vegan

Description

A vibrant, refreshing salsa featuring sweet mango, creamy avocado, and a subtle spicy jalapeño kick. Served with crispy cinnamon tortilla chips for a delightful textural contrast.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 ripe Mangoes, peeled and diced (approx. 300g)
• 2 ripe Avocados, peeled, pitted, and diced (approx. 200g)
• ¹⁄₂ Red Onion, finely diced (approx. 60g)
• 1 Jalapeño Pepper, seeded and minced (adjust to your spice preference)
• ¹⁄₄ cup Fresh Cilantro, chopped
• 1 Juice of Lime
• Salt to taste
• 200 g Corn Tortillas

Instructions

1. Prepare the Salsa

   In a medium bowl, combine the diced mango, avocado, red onion, jalapeño, and cilantro.

2. Dress the Salsa

   Pour in the lime juice and season with salt to taste. Gently toss to combine. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

3. Make the Cinnamon Tortilla Chips

   Cut the corn tortillas into wedges (approx. 6-8 wedges per tortilla).

4. Fry the Chips

   Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Carefully add the tortilla wedges in a single layer. Fry for 2-3 minutes per side, or until golden brown and crispy.

5. Season the Chips

   Remove the chips from the skillet and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with cinnamon (about 1/2 teaspoon).

Note

• For a milder salsa, remove the seeds and membranes from the jalapeño.
• You can add a pinch of sugar to the salsa if you prefer a slightly sweeter flavor.
• Store leftover salsa in an airtight container in the refrigerator for up to 2 days.

Keywords: Mango Salsa, Avocado Salsa, Spicy Salsa, Tortilla Chips, Appetizer, Summer Recipe, Easy Appetizer, Party Appetizer, Spicy, Tropical