Begin by washing your strawberries, kiwi, apple, and mango thoroughly. Finely dice the strawberries, kiwi, and apple, and cube the mango into bite-sized pieces. Place all the fruit into a large mixing bowl.

Next, sprinkle a bit of sugar over the diced fruit to enhance its natural sweetness, and squeeze the juice of one lemon over the mixture. Gently toss everything together with a spatula until the fruit is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

While the salsa chills, preheat your oven to 400°F (200°C). Melt some butter in a small bowl and brush it generously on both sides of your flour tortillas. Cut the tortillas into triangular wedges.

In a separate bowl, mix together sugar and cinnamon for the coating. Toss the buttered tortilla wedges in the cinnamon sugar mixture until evenly coated.

Line a baking sheet with parchment paper and arrange the cinnamon-coated tortilla wedges in a single layer. Bake them in the oven for about 7 minutes, or until they are crispy and lightly golden brown.

Once the chips are done baking, remove them from the oven and let them cool on the baking sheet for a few minutes. Serve the Fruit Salsa in a bowl alongside the warm cinnamon chips for dipping.