Tortilla Sundae With Minted Mango Salsa Recipe -
Tortilla Sundae With Minted Mango Salsa Recipe

Tortilla Sundae With Minted Mango Salsa

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"This tortilla sundae is served with a mango-strawberry-apple 'salsa.' The base is a corn tortilla fried in oil and sprinkled with cinnamon sugar. The sweet tortilla shells can be fried the day before serving, as long as they are wrapped in foil or stored in a tin. Keeping color in mind, you can substitute other fruits in the salsa."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. 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.)
  2. Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
  3. Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
May 17, 2005

For a fun presentation, consider serving this sundae in a "tortilla bowl". [Make bowls by floating a 6" corn tortilla in deep hot oil. Press down in the center with a ladle. Hold until bowl is formed and becomes crisp. Sprinkle with the sugar & cinnamon mixture.]

Most Helpful Critical Review
Jun 23, 2009

This wasn't a hit with the kids, although they did like the cinnamon-sugar tortillas. The minted mango salsa was not their thing. Just to pass on... We tried with both flour and corn tortillas. Stick to the corn tortillas as the recipe directs. They were better than the flour.


9 Ratings

Feb 02, 2005

I added this with the mexican themed couple's wedding shower. The salsa was wonderful. It was very easy to make and gets better the longer it chills. It also looks great! My mom said this was the best fruit salsa she ever had!

May 24, 2006

Some of the nine year olds in my class made this recipe and it was a hit with the all the kids. We used the suggestion to fry the tortillas in a deep fryer while holding them down with a ladle. It created a nice sundae bowl. The kids didn't peel the mango so that was a little weird but user error not the recipe. Yummy!!

Apr 06, 2014

This recipe is an absolute new favourite! The flavours are unique with the mint and ginger but it's the entire combination that just works. I did not deep fry the tortillas...I brushed them with oil, sprinkled them with cinnamon sugar, and baked them at 400 for about 12 minutes. Less mess, less fuss, less fat. I served it with Del Monte Peach Frozen Yogurt with Pineapple. All I can say is WOW! I will be making this at my Tupperware parties all summer long!

Feb 12, 2008

What a great dessert!

Jul 30, 2007

It was very good after sitting in the fridge all night.

Apr 19, 2006

Refreshing and light just in time for summer. I wasn't sure about the texture of the salsa at first- its kind of slimy? But, the taste is great, and I loved the idea of the tortilla strips. We used the leftover strips with chocolate ice cream for a nice taste.


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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