Baked Mangoes With Cinnamon Sugar Tortillas Recipes
BAKED MANGOES WITH CINNAMON-SUGAR TORTILLAS
Sweet tortillas with baked mangoes on top are worth waiting for. Go ahead, put a scoop of ice cream on it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Bake mangoes: Preheat oven to 400 degrees. Slice mangoes into 4 pieces; cut each piece into 1/2-inch-thick slices. Pour butter into a 9-by-13-inch glass or ceramic baking dish. Add mango slices and sprinkle with brown sugar; toss to coat. Arrange slices in one layer. Bake, tossing once halfway through, until mangoes are tender and juice is bubbling, 45 to 50 minutes. While mangoes are baking, prepare tortillas.
- Prepare tortillas: Stack tortillas and cut in half. In a large bowl, toss tortilla halves with melted butter until well coated. In a small bowl, combine sugar, cinnamon, and 1/4 teaspoon salt. Place tortillas on a large (or two small) rimmed baking sheet; sprinkle both sides with cinnamon-sugar mixture, and arrange in a single layer. Place in oven while mangoes are still baking, and bake until golden and crisp, 10 to 15 minutes. Let cool.
- Assemble: Divide mango slices among plates. Top with a scoop of vanilla ice cream, if desired, and serve with cinnamon-sugar tortilla halves, broken again in half.
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 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.
Provided by Ben S.
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 69.1 g, Cholesterol 14.5 mg, Fat 10.2 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 44.6 mg, Sugar 48.1 g
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