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Tortilla Sundae With Minted Mango Salsa
Tortilla Sundae With Minted Mango Salsa
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Indulgent tortilla sundae with fruity mango-strawberry-apple salsa on cinnamon-sugar dusted corn tortilla base. Make ahead for convenience, customize salsa with colorful fruits.
Ingredients:
  • 2 cups vegetable or canola oil
  • 0.25 cup sugar
  • 1 tablespoon cinnamon
  • 10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
  • 1 small mango, cut into small dice
  • 0.5 Granny Smith apple, unpeeled, cut into small dice
  • 4 large strawberries, hulled and cut into small dice
  • 1.5 tablespoons chopped fresh mint
  • 1 tablespoon fresh lime juice
  • 2 tablespoons orange marmalade
  • 1.5 teaspoons minced fresh ginger
  • 1 pint peach sorbet
  • 1 pint raspberry sherbet
  • 1 pint vanilla ice cream
Instructions:
  • Heat oil in a 10-inch skillet until it reaches 370 degrees or until a tortilla strip dropped in sizzles vigorously. Combine sugar and cinnamon in a small bowl and set aside. Using tongs, fry one tortilla in the oil, flipping once, until golden brown and no longer sizzling, about 2 minutes. Transfer to paper towels on a wire rack over a shallow pan and sprinkle generously with cinnamon sugar. Repeat with remaining tortillas and strips. Store in foil or a large tin overnight if desired.
  • Prepare the salsa by mixing the next 7 ingredients ahead of time and chill in the refrigerator until you're ready to serve.
  • Place three small scoops of sorbet or ice cream on each tortilla. Add fruit on top, sprinkle with tortilla strips for garnish, and serve immediately.

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