- 2 cups vegetable or canola oil
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
- 1 small mango, cut into small dice
- 1/2 Granny Smith apple, unpeeled, cut into small dice
- 4 large strawberries, hulled and cut into small dice
- 1 1/2 tablespoons chopped fresh mint
- 1 tablespoon fresh lime juice
- 2 tablespoons orange marmalade
- 1 1/2 teaspoons minced fresh ginger
- 1 pint peach sorbet
- 1 pint raspberry sherbet
- 1 pint vanilla ice cream
- 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.
04/15/2018
recipepes.com
Tortilla Sundae With Minted Mango Salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
