Preparation

Combine mango, kiwi, coconut, lime juice, raw sugar and salt in a medium-sized bowl and stir well. Refrigerate until ready to serve. To make the chips, slice the tortillas into wedges (8 per tortilla). Combine sugar and cinnamon in a small bowl and set aside. Heat a nonstick skillet over medium heat and working in batches, arrange as many tortilla wedges you can get into the pan in one layer. Cook for a few minutes, flipping halfway through, until tortillas crisp up. Remove chips from pan, brush them with a little melted butter, and sprinkle with cinnamon-sugar mixture. Flip and repeat on the other side of the chips. Serve with fruit salsa. Makes about 3-4 1/2-cup servings.