Warm, sweet, and a little sassy—this Mango Avocado Salsa with Cinnamon Chips is the kind of recipe that disappears faster than you can say “pass the chips!” It’s bright, fresh, and surprisingly easy to throw together. Whether you’re hosting game night, lounging on the patio, or just want to upgrade snack-time, this combo brings serious feel-good flavor.
Why You’ll Love This Recipe
When my kids helped me make this for a summer playdate, they devoured every bite—adults included. It was one of those “wait, that was healthy?!” moments, and now it’s my go-to for fresh, easy entertaining.
- Sweet and savory flavor combo that *actually* works
- Ready in under 20 minutes
- No cooking required—hellooo, quick snack!
- The cinnamon chips taste like dessert, but they’re baked
- Perfect for parties, potlucks, or family movie nights
Ingredients Breakdown
Essentials
- 2 ripe mangoes, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
- 4 flour tortillas
- 2 tablespoons melted butter or coconut oil
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Pro Tips
- Use honey mangoes (Ataulfo) for extra sweetness and smoother texture
- Make sure the avocado is just ripe—too soft and it’ll mash into the salsa
- No fresh lime? Bottled works in a pinch, but fresh is best
- You can swap out flour tortillas for corn, but they’ll be crispier and slightly more savory
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Brush tortillas with melted butter or oil and cut them into wedges.
- In a small bowl, mix sugar and cinnamon. Sprinkle generously over the tortilla wedges.
- Arrange tortilla pieces on a baking sheet and bake for 8–10 minutes or until golden and crispy. Let cool.
- While the chips bake, combine diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a medium bowl. Gently toss to mix.
- Transfer salsa to a serving bowl and pair with cooled cinnamon chips.
Chef’s Tips and Tricks
- Toss the avocado in lime juice before adding it in to help prevent browning
- Serve the salsa immediately for the freshest taste and best texture
- Double the cinnamon sugar mix—trust me, you’ll want extra
- If bringing to a picnic or party, store salsa and chips separately until serving
Recipe Variations and Serving Suggestions
- Sprinkle pomegranate seeds or diced pineapple into the salsa for a tart twist
- Try chili-lime seasoning on the chips for a spicy kick
- Use pita or naan instead of tortillas for thicker chips
- Scoop the salsa over grilled chicken or fish for a tropical dinner upgrade
- Pair with margaritas or sparkling limeade for a fun patio pairing
FAQs
Can I make the salsa ahead of time?
You can prep the mango, onion, and jalapeño in advance, but wait to add the avocado and lime juice until just before serving to keep it fresh and vibrant.
What if I don’t like cilantro?
No worries—just swap in fresh mint or basil for a different flavor vibe. Or leave it out entirely if herbs aren’t your thing.
Are cinnamon chips hard to make?
Not at all! They’re as simple as brush, sprinkle, and bake. Totally beginner-friendly and super fun to make with kids.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 ripe mangoes, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
- 4 flour tortillas
- 2 tablespoons melted butter or coconut oil
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Cut tortillas into wedges.
- Brush with melted butter and sprinkle with mixed cinnamon sugar.
- Bake 8–10 minutes until crispy and golden. Cool completely.
- In a bowl, mix mango, avocado, onion, jalapeño, cilantro, lime juice, and salt. Toss gently.
- Serve salsa immediately with cooled cinnamon chips.
Nutrition: ~180 calories per serving
Did you try this Mango Avocado Salsa? I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share the recipe with a friend who needs a little extra sunshine on their plate!
