Strawberry Mango Salsa with Baked Cinnamon Sugar Pita Bread
That last recipe I posted was guacamole... and now salsa?
It's only just become come spring, but I'm so ready for summer.
Can you tell?
The trees are majestically pink and white from blooming cherry blossoms.
The days are longer.
The temperature is rising...
... no better way to get into the mood for warmer days than with some salsa, in my humble opinion.
This salsa is a perfect summertime dish to enjoy on the patio with a refreshing bubbly drink.
If taken to a potluck, it's guaranteed to be a hit.
Ready in just 15 minutes, but eaten up in less time than that.
If you make the pita bread, add the amount of margarine, cinnamon and sugar to your liking. I like to go easy on the margarine and sugar but if you like it to be more prominent, feel free to increase above the measurements I provided. More or less... you really can't go wrong.
I just like the slight sweetness and crunch from the sugar that cuts the bite from the onion and jalapeño, with the comforting cinnamon that pairs so well with these summertime fruits.
If you don't have time to make the pita bread, you can always serve it with plain tortilla chips or toasted bread... or enjoy as a snack on rice cakes, as I did.
Watch This Video On How To Make This Recipe
Strawberry Mango Salsa with Baked Cinnamon Sugar Pita bread
▸ ▹ Vegan, gluten-free, nut-free
Yield: 6 servings Prep Time: 15 min Cook Time: 10 min Total Time: 15 min
3/4 cup (125 g) strawberries, chopped
2/3 (110 g) cup mango, chopped
2 Tbsp (30 g) red onion, diced
2-3 fresh basil leaves, cut into strips
1 lime, juiced (~ 2 Tbsp or 30 mL)
1/2 jalapeño, minced
1 tsp agave syrup (optional)
INGREDIENTS: Pita Bread
3 small pita rounds (GF if desired)
1 Tbsp (15 g) plant-based margarine