Tortilla Sundae With Minted Mango Salsa recipe

8 servings

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.