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In a small bowl, combine the soft butter, cinnamon, and sugar.
Stir until well mixed.
Spread on top of each tortilla, then cut tortillas into sixths.
Lay the tortillas, cinnamon sugar butter side up, on top of a baking pan.
Bake at 400 degrees for 5-10 minutes (depending on your crunch preferences and oven temperature as ovens often vary).
Tortilla chips should be crisp but not hard. Cool on a wire rack.
In a small food processor, process the lime zest and sugar until fragrant. Set aside.
Combine the strawberries, raspberry balsamic vinegar, lime sugar, cilantro, red onion, and jalapeño in a medium bowl.
Let sit 5-10 minutes.
Stir in the mango. Best eaten the same day it is prepared.
Serve with Cinnamon Sugar Chips.