DirectionsPreheat oven to 350 degrees and spray a mini muffin pan with nonstick cooking spray.
In a large bowl, using a hand blender, mix together the butter and egg then blend in the dry cookie mix and cinnamon and beat until a dough forms.
Use your thumb to press a teaspoon size amount of dough into each muffin well, pressing the dough evenly on the bottom and slightly up the sides. Freeze 5 minutes, then bake 7-10 minutes until golden.
Use the bottom of the teaspoon to gently press the center of the cookie, making a scoop shape. Remove from pan and cool completely on a wire rack.
In a large bowl mix the diced strawberries, kiwis and mango. Stir in the cane sugar, lemon zest and lemon juice. Serve with fruit salsa.