Tortilla Sundae With Minted Mango Salsa Recipe

Directions

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

Methods :

Step 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.)

Step 2

Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.

Step 3

Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.