Tortilla Sundae With Minted Mango Salsa

Tortilla Sundae With Minted Mango Salsa

8

"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

servings 369 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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...

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 i...

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 th...

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...

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....

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 wit...

What a great dessert!

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

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. ...