Tortilla Sundae With Minted Mango Salsa

Name: Tortilla Sundae With Minted Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 448 milliliters vegetable or canola oil; 1 Tbsp cinnamon; 10 6-inchs (6 inch) corn tortillas (cut 2 into 1/2-inch strips); 10 6-inchs (6 inch) corn tortillas (cut 2 into 1/2-inch strips); 2 teaspoons minced fresh ginger; 2 Tbsps chopped fresh mint; 2 Tbsps chopped fresh mint; 1 Granny Smith apple, unpeeled, cut into small dice; 1 Tbsp fresh lime juice; 1 small mango, cut into small dice; 2 Tbsps orange marmalade; 1 pint peach sorbet; 1 pint raspberry sherbet; 4 larges strawberries, hulled and cut into small dice; 50 grams sugar; 1 pint vanilla ice cream

Tortilla Sundae With Minted Mango Salsa could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains approximately 6g of protein, 20g of fat, and a total of 517 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a dessert. This recipe is typical of Mexican cuisine. If you have canolan oil, strawberries, corn tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cinnamon

Tortilla

Sugar

Cooking Oil

Equipment you will use

Tongs

Bowl

Remove and set on paper towels lining a large wire rack set over a shallow pan.

Equipment you will use

Paper Towels

Wire Rack

Frying 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.)

Ingredients you will need

Tortilla Strips

Cinnamon Sugar

Tortilla

Equipment you will use

Aluminum Foil

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

Ingredients you will need

Salsa

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

Ingredients you will need

Tortilla Strips

Ice Cream

Tortilla

Sorbet

Fruit

Equipment

Ingredients

Servings:

448milliliters

vegetable or canola oil 1Tbsp

cinnamon 106-inchs

(6 inch) corn tortillas (cut 2 into 1/2-inch strips)106-inchs

(6 inch) corn tortillas (cut 2 into 1/2-inch strips)2teaspoons

minced fresh ginger 2Tbsps

chopped fresh mint 2Tbsps

chopped fresh mint 1

Granny Smith apple, unpeeled, cut into small dice 1Tbsp

fresh lime juice 1small

mango, cut into small dice 2Tbsps

orange marmalade 1pint

peach sorbet 1pint

raspberry sherbet 4larges

strawberries, hulled and cut into small dice 50grams

sugar 1pint

vanilla ice cream

Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti

Cream Sherry, Alcoholic Drink, and Food Product Category are great choices for Sundae. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "