Fresa = strawberry in Spanish, so fresa + salsa = fresalsa
This delicious blend of strawberries, mango and pineapple is a perfect treat for your Cinco de Mayo fiesta! Or a refreshing warm weather (healthy) treat! Served with flour tortilla cinnamon "chips" and enjoy life sugar crisp cookies for my gluten free friend.
1 pint (or 2 cups) fresh strawberries
1 8oz can of pineapple tidbits drain & set juice aside
For a “fresher” recipe, switch for one cup fresh pineapple
1 fresh mango, diced
2 tbsp strawberry jam
2 tbsp grade A maple syrup
2 tbsp pineapple juice
Wash and dice fruit (if you take the easy route on the pineapple, no need to wash, just dice)
Toss in a bowl and set to the side.
In a small bowl, mix maple syrup, juice, and jam until blended.
Pour the mix over the fruit and toss together.
For best results, chill in the fridge, but can be enjoyed right away!
6 small flour tortillas
3/4 cup pure cane sugar
4 tsp cinnamon
Preheat oven to 350 degrees.
In a small bowl combine cinnamon and cane sugar, set aside.
Whisk egg in a small bowl or cup
Brush the top and bottom of one of the tortillas with the egg, coat with cinnamon sugar mix.
Repeat brush, stack sprinkle until you have three tortillas piled. Then repeat with the second set of three tortillas.
Slice into 6 triangles
Place on your baking sheet and bake for ten minutes.
Flip them over and bake for five minutes.
Let cool & Enjoy!