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 can be fried the day before serving, as long as they are wrapped in foil or stored in a tin. Keeping color in mind, you can substitute other fruits in the salsa.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

369 calories; protein 3.3g 7% DV; carbohydrates 69.1g 22% DV; fat 10.2g 16% DV; cholesterol 14.5mg 5% DV; sodium 44.6mg 2% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2005
For a fun presentation consider serving this sundae in a "tortilla bowl". Make bowls by floating a 6" corn tortilla in deep hot oil. Press down in the center with a ladle. Hold until bowl is formed and becomes crisp. Sprinkle with the sugar & cinnamon mixture. Read More
(12)

Most helpful critical review

Rating: 3 stars
06/23/2009
This wasn't a hit with the kids although they did like the cinnamon-sugar tortillas. The minted mango salsa was not their thing. Just to pass on... We tried with both flour and corn tortillas. Stick to the corn tortillas as the recipe directs. They were better than the flour. Read More
(5)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/17/2005
For a fun presentation consider serving this sundae in a "tortilla bowl". Make bowls by floating a 6" corn tortilla in deep hot oil. Press down in the center with a ladle. Hold until bowl is formed and becomes crisp. Sprinkle with the sugar & cinnamon mixture. Read More
(12)
Rating: 5 stars
02/02/2005
I added this with the mexican themed couple's wedding shower. The salsa was wonderful. It was very easy to make and gets better the longer it chills. It also looks great! My mom said this was the best fruit salsa she ever had! Read More
(12)
Rating: 5 stars
05/24/2006
Some of the nine year olds in my class made this recipe and it was a hit with the all the kids. We used the suggestion to fry the tortillas in a deep fryer while holding them down with a ladle. It created a nice sundae bowl. The kids didn't peel the mango so that was a little weird but user error not the recipe. Yummy!! Read More
(5)
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Rating: 3 stars
06/23/2009
This wasn't a hit with the kids although they did like the cinnamon-sugar tortillas. The minted mango salsa was not their thing. Just to pass on... We tried with both flour and corn tortillas. Stick to the corn tortillas as the recipe directs. They were better than the flour. Read More
(5)
Rating: 4 stars
07/30/2007
It was very good after sitting in the fridge all night. Read More
(3)
Rating: 5 stars
02/12/2008
What a great dessert! Read More
(3)
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Rating: 5 stars
04/06/2014
This recipe is an absolute new favourite! The flavours are unique with the mint and ginger but it's the entire combination that just works. I did not deep fry the tortillas...I brushed them with oil sprinkled them with cinnamon sugar and baked them at 400 for about 12 minutes. Less mess less fuss less fat. I served it with Del Monte Peach Frozen Yogurt with Pineapple. All I can say is WOW! I will be making this at my Tupperware parties all summer long! Read More
(3)
Rating: 4 stars
04/19/2006
Refreshing and light just in time for summer. I wasn't sure about the texture of the salsa at first- its kind of slimy? But the taste is great and I loved the idea of the tortilla strips. We used the leftover strips with chocolate ice cream for a nice taste. Read More
(3)
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