Tortilla Sundae With Minted Mango Salsa Tasty Recipes

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Tortilla Sundae With Minted Mango Salsa

"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 may be fried the day before serving, so long as they may be wrapped in foil or saved in a tin. Keeping colour in mind, you could substitute other end result within the salsa."

Ingredients :

2 cups vegetable or canola oil
1/4 cup sugar
1 tablespoon cinnamon
10 (6 inch) corn tortillas (reduce 2 into half of-inch strips)
1 small mango, reduce into small cube
half of Granny Smith apple, unpeeled, reduce into small cube
four large strawberries, hulled and reduce into small dice
1 half tablespoons chopped sparkling mint
1 tablespoon fresh lime juice
2 tablespoons orange marmalade
1 half teaspoons minced fresh ginger
1 pint peach sorbet
1 pint raspberry sherbet
1 pint vanilla ice cream

Instructions :

Prep :	Cook : 8M	Ready in :

In a 10-inch skillet, heat oil over medium-high warmth to 370 levels 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 as soon as, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a big 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 saved in foil or a massive tin in a single day.)
Up to 4 hours beforehand, mix next 7 components for salsa; refrigerate until ready to serve.
Put 3 small scoops of sorbet or ice cream on every tortilla. Top with fruit, garnish with tortilla strips and serve right away.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it frivolously, and make clean-up less complicated.

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