Name: Tortilla Sundae With Minted Mango Salsa
Yield: 8
Ingredients: Vegetable or canola oil - 2 cups; Sugar - ¼ cup; Cinnamon - 1 tablespoon; Corn tortillas (cut 2 into 1/2-inch strips) - 10 (6 inch); Mango, cut into small dice - 1 small; Granny Smith apple, unpeeled, cut into small dice - ½; Strawberries, hulled and cut into small dice - 4 large; Chopped fresh mint - 1 ½ tablespoons; Fresh lime juice - 1 tablespoon; Orange marmalade - 2 tablespoons; Minced fresh ginger - 1 ½ teaspoons; Peach sorbet - 1 pint; Raspberry sherbet - 1 pint; Vanilla ice cream - 1 pint

Ingredients for - Tortilla Sundae With Minted Mango Salsa

1. Vegetable or canola oil 2 cups

2. Sugar ¼ cup

3. Cinnamon 1 tablespoon

4. Corn tortillas (cut 2 into 1/2-inch strips) 10 (6 inch)

5. Mango, cut into small dice 1 small

6. Granny Smith apple, unpeeled, cut into small dice ½

7. Strawberries, hulled and cut into small dice 4 large

8. Chopped fresh mint 1 ½ tablespoons

9. Fresh lime juice 1 tablespoon

10. Orange marmalade 2 tablespoons

11. Minced fresh ginger 1 ½ teaspoons

12. Peach sorbet 1 pint

13. Raspberry sherbet 1 pint

14. Vanilla ice cream 1 pint

How to cook deliciously - Tortilla Sundae With Minted Mango Salsa

1 . Stage

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 . Stage

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

3 . Stage

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