Warm, sweet, and just a little sassy, this mango avocado salsa with crispy cinnamon chips is the kind of recipe that disappears faster than you can say pass the chips. It is bright, fresh, and surprisingly easy to throw together, which makes it my secret weapon for effortless snacking.
Whether you are hosting game night, lounging on the patio, or simply looking to upgrade an ordinary snack-time, this sweet-and-savory combo delivers serious feel-good flavor. The salsa comes together with no cooking at all, and the cinnamon chips taste like dessert even though they are baked, not fried.
Why You’ll Love This Recipe
When my kids helped me make this for a summer playdate, they devoured every last bite, and the adults were right there with them. It was one of those wait, that was healthy moments, and it has been my go-to for fresh, easy entertaining ever since.
The magic is in the contrast. Juicy mango and creamy avocado meet crunchy, cinnamon-sugar chips for a snack that feels indulgent yet is built almost entirely on fresh fruit. The whole thing comes together in under twenty-five minutes, and most of that time is hands-off while the chips bake.
It is also a genuine crowd-pleaser. It travels well for potlucks, it is a hit at family movie nights, and it looks impressively vibrant on any table with almost no effort on your part. Once you see how quickly it vanishes, you will understand why I always double the batch.
Ingredients
For the salsa, you will need two ripe mangoes and one ripe avocado, both diced, along with a quarter cup of finely chopped red onion and one jalapeno, seeded and minced. Two tablespoons of chopped fresh cilantro, the juice of one lime, and a pinch of salt tie it all together into something bright and balanced.
The cinnamon chips could not be simpler. Grab four flour tortillas, two tablespoons of melted butter or coconut oil, a quarter cup of granulated sugar, and one teaspoon of ground cinnamon. That short list bakes up into golden, crackly chips that taste like a churro and a tortilla chip had a very good idea together.
For the sweetest, smoothest salsa, reach for honey mangoes, sometimes labeled Ataulfo, and choose an avocado that is just ripe. If it is too soft, it will mash into the salsa instead of holding its shape in tidy, buttery cubes.
Step-by-Step Instructions
Start by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While it heats, brush both sides of the flour tortillas with the melted butter or coconut oil, then cut each one into wedges so they bake into perfect chip shapes.
In a small bowl, stir together the granulated sugar and ground cinnamon, then sprinkle the mixture generously over the tortilla wedges. Arrange the wedges in a single layer on a baking sheet and bake for eight to ten minutes, until they are golden and crisp. Let them cool completely so they firm up into that satisfying crunch.
While the chips bake, make the salsa. In a medium bowl, combine the diced mango, avocado, red onion, jalapeno, cilantro, lime juice, and a pinch of salt. Toss everything gently so the avocado stays intact and each bite gets a little of everything. Tossing the avocado in the lime juice first helps keep it from browning.
Once the chips are cool, transfer the salsa to a serving bowl and set it alongside the cinnamon chips. Serve right away for the freshest flavor and the best texture, scooping up the bright salsa with those warm, sweet chips.
Tips for the Best Mango Avocado Salsa
Serve the salsa as soon as it is mixed for the freshest taste, and if you are bringing it to a party, store the salsa and chips separately until the last minute so nothing goes soggy. I also always double the cinnamon-sugar mixture, because you will inevitably want extra to dust over the chips.
This salsa is wonderfully versatile beyond snacking. Spoon it over grilled chicken or fish for a tropical dinner upgrade, or pair it with a pitcher of pineapple mint agua fresca for a full patio spread. If you love fruit-forward salsas, you will also want to try the mango version tucked into these grilled shrimp tacos with mango salsa.
Frequently Asked Questions
Can I make the salsa ahead of time?
You can prep the mango, onion, and jalapeno in advance, but wait to add the avocado and lime juice until just before serving to keep everything fresh and vibrant.
What if I do not like cilantro?
No problem. Swap in fresh mint or basil for a different flavor, or simply leave the herbs out entirely if they are not your thing.
Are cinnamon chips hard to make?
Not at all. They are as simple as brush, sprinkle, and bake, which makes them totally beginner-friendly and a fun job for kids in the kitchen.
Can I use corn tortillas instead of flour?
Yes. Corn tortillas will bake up crispier and taste a touch more savory, which is a lovely contrast with the sweet salsa.
How do I keep the avocado from browning?
Toss the diced avocado in the lime juice before combining it with the other ingredients, and serve the salsa promptly for the best color.
Did you try this mango avocado salsa? I would love to hear how it turned out, so leave a comment below or share it with a friend who needs a little sunshine on their plate. For more healthy eating ideas visit our sister site, and tag @thekitchensaid on Instagram so I can see your creation!
Mango Avocado Salsa with Cinnamon Chips
Mexican · Appetizer
A sweet and savory tropical mango avocado salsa paired with crispy homemade cinnamon chips, perfect for easy entertaining.
Ingredients
- 2 ripe mangoes, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeno, 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 350F (175C) and cut butter-brushed tortillas into wedges.
- Sprinkle wedges with mixed cinnamon sugar and bake 8-10 minutes until golden and crisp, then cool.
- Combine mango, avocado, red onion, jalapeno, cilantro, lime juice, and salt and toss gently.
- Serve the salsa immediately with the cooled cinnamon chips.
Nutrition: 180 calories
