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Strawberry Mango Salsa with Baked Cinnamon Sugar Pita Bread

April 14, 2017

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

 

Enjoy!

Strawberry Mango Salsa with Baked Cinnamon Sugar Pita bread  

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free

Yield: 6 servings
Prep Time: 15 min
Cook Time: 10 min
Total Time: 15 min

 

INGREDIENTS: Salsa

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 

2 tsp (10 g) brown sugar (or sub coconut/palm sugar) 

1/2 tsp ground cinnamon 

 

Directions

  1. Preheat oven to 400 F/ 200C. Line a baking sheet with baking paper or aluminum foil. 

  2. Spread margarine evenly onto the pita rounds, then cut each pita into eight equally-sized wedges. In a small bowl, stir together the sugar and cinnamon until combined. Sprinkle onto the pita wedges and bake for 7-10 minutes, until crisped to your liking. 

  3. While the pitas bake, prepare the salsa ingredients and add them all to a bowl and mix to combine. 

  4. Serve salsa with pita chips and enjoy! 

Notes

  1. Variations: add avocados, or substitute the red onions for chives if you’d like! 

  2. Speed-it-up: serve this salsa with tortilla chips instead of baked pita bread. 

  3. Storage: store in an air-tight container in the fridge for up to one day. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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