Strawberry Mango Salsa with Cinnamon Sugar Tortilla Chips

Coming home from vacation is hard work!  After a week of being waited on, not having to cook or clean, and lots of fun and relaxation, it's hard to return to reality.  We got home Sunday morning, and went straight to bed.  Monday was spent doing laundry, getting groceries, and doing some yard work.  And then Tuesday, Mike and I both headed back to work.  It's a tough adjustment after doing nothing but relaxing and having fun on vacation!

We had a fantastic time in Hawaii.  We got to visit 4 of the major islands and we experienced a lot of new things.  One of my favorite things (of course) was all the food.  We both fell in love with apple bananas, and I'm really hoping we can find them around here.  (Any ideas where to look?)  I got to try a lot of new foods, but one of my favorite things was the abundance of fresh fruit.  Each morning I had a variety of fresh fruit with breakfast--Hawaiian pineapple and guava just can't be beat!

Both strawberries and mangoes rank at the top of my list of favorite fruits.  I didn't have any strawberries in Hawaii, but I did have some delicious mango.  This salsa combines my two favorites into one delicious appetizer.  The most time consuming part of this recipe is dicing up all the mangoes and strawberries.  Hopefully you  have a chopper that will make it easier than it was for me!  I made cinnamon sugar tortilla chips to use for dipping.  As you may guess, I did make this salsa a little while ago--I bought it to girl's night with my cousins and it was a huge hit!

Strawberry Mango Salsa

Serves 10-12

You will need:

2 medium mangoes, diced

1 quart of strawberries, hulled and diced

1 Tablespoon agave nectar

1 teaspoon lemon juice

sprinkle of parsley

Combine all ingredients in a large bowl.  Refrigerate before serving.

Cinnamon Sugar Tortilla Chips

Serves 10-12

You will need:

12 flour tortillas (or however many comes in the package you purchase)

4 Tablespoons butter, softened

4 Tablespoons sugar (or equivalent amount of your choice of sweetener)

1-1/2 Tablespoons cinnamon

1.  Combine sugar and cinnamon in a small bowl.

2.  Spread butter over each tortilla and sprinkle evenly with cinnamon sugar mixture.

3.  Using a pizza cutter, cut each tortilla into 8 wedges.

4.  Place wedges, sugar side up, in a single layer on a cookie sheet.  You will need more than one cookie sheet.

5.  Bake at 350 for 10 minutes, until tortillas are browned and cripsy.

Serve cinnamon sugar tortilla chips with strawberry mango salsa.

Slightly adapted from: Barbara Bakes