Kiwi and mango salsa with cinnamon crisps

Satisfy your sweet tooth and say goodbye to the same old snacks with this fresh and delicious kiwi and mango salsa recipe. 

It’s simple, healthy and perfect for summer. The sweet, crisp fruit salsa pairs beautifully with the cinnamon tortilla chips and makes for a great party food or afternoon snack.

Serves: 4 people  Prep time: 30 minutes

You’ll need

For the salsa

  • 4 kiwifruit
  • 1 large, ripe mango
  • 20 g grated coconut
  • Juice of ½ lemon
  • 1 tablespoon sugar
  • fresh mint leaves

For the cinnamon crisps

  • 3 corn tortillas
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon coconut oil
  • ½ teaspoon cinnamon
  • pinch of salt


  1. Peel and dice the kiwifruit. Do the same with the mango, removing the stone.
  2. Put everything in a bowl. Add the grated coconut, lemon juice, and coconut or unrefined cane sugar and stir well.
  3. Finally chop up the fresh mint and add to the bowl.
  4. Cut each tortilla into 6 triangles. Combine the sugar, cinnamon, pinch of salt and two types of oil. Whisk gently to emulsify. Brush on to the tortilla triangles with a silicone brush.
  5. Take a non-stick frying pan and cook the triangles, a few at a time, over a medium heat for 2 minutes on each side, until slightly toasted. Remove, cool on kitchen roll, and repeat until all the triangles are finished.
  6. Serve the crisps with the kiwifruit and mango salsa.

Recipe courtesy of Zespri Kiwi 

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