Tortilla Sundae With Minted Mango Salsa recipe
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Ingredients
- 2 cups vegetable or canola oil ¼ cup sugar 1 tablespoon cinnamon 10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips) 1 small mango, cut into small dice ½ Granny Smith apple, unpeeled, cut into small dice 4 large strawberries, hulled and cut into small dice 1 ½ tablespoons chopped fresh mint 1 tablespoon fresh lime juice 2 tablespoons orange marmalade 1 ½ teaspoons minced fresh ginger 1 pint peach sorbet 1 pint raspberry sherbet 1 pint vanilla ice cream
Nutrition Info
- 368.8 caloriescarbohydrate: 69.1 gcholesterol: 14.5 mgfat: 10.2 gfiber: 4.7 gprotein: 3.3 gsaturatedFat: 3.1 gservingSize: -sodium: 44.6 mgsugar: 48.1 gtransFat: : -unsaturatedFat: : -
Directions Tortilla Sundae With Minted Mango Salsa
Directions
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In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
Up to 4 hours ahead, mix next 7 ingredients for salsa, refrigerate until ready to serve.
Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.