Recipe by USA WEEKEND columnist Pam Anderson
"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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vegetable or canola oil
10 (6 inch)
corn tortillas (cut 2 into 1/2-inch strips)
mango, cut into small dice
Granny Smith apple, unpeeled, cut into small dice
strawberries, hulled and cut into small dice
1 1/2 tablespoons
chopped fresh mint
fresh lime juice
1 1/2 teaspoons
minced fresh ginger
vanilla ice cream
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.]
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.
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!
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!!
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. We used the leftover strips with chocolate ice cream for a nice taste.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Tortilla Sundae With Minted Mango Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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