Tortilla Sundae With Minted Mango Salsa Recipes

TORTILLA SUNDAE WITH MINTED MANGO SALSA

Tortilla Sundae With Minted Mango Salsa image

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

Ingredients

2 cups vegetable or canola oil
¼ cup sugar
1 tablespoon cinnamon
10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
1 small mango, cut into small dice
½ Granny Smith apple, unpeeled, cut into small dice
4 large strawberries, hulled and cut into small dice
1 ½ tablespoons chopped fresh mint
1 tablespoon fresh lime juice
2 tablespoons orange marmalade
1 ½ teaspoons minced fresh ginger
1 pint peach sorbet
1 pint raspberry sherbet
1 pint vanilla ice cream

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

CHICKEN TOSTADAS WITH MANGO SALSA

Chicken Tostadas with Mango Salsa image

The ginger adds a pleasant zing to this twist on a traditional tostada. It's so easy to eat healthful foods when good fresh salsa is around. -Erin Renouf Mylroie of St. George, Utah

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/3 cup orange juice
5 tablespoons lime juice, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves
2 medium mangoes, peeled and diced
1 small red onion, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and minced
2 tablespoons finely chopped crystallized ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6 inches)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

Steps:

In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving., Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips. , In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream.

Nutrition Facts : Calories 238 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 203mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

TORTILLA SUNDAE WITH MINTED MANGO SALSA

Tortilla Sundae With Minted Mango Salsa image

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 Allrecipes Member

Categories Mexican Recipes

Yield 8

Number Of Ingredients 14

Ingredients

2 cups vegetable or canola oil
¼ cup sugar
1 tablespoon cinnamon
10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
1 small mango, cut into small dice
½ Granny Smith apple, unpeeled, cut into small dice
4 large strawberries, hulled and cut into small dice
1 ½ tablespoons chopped fresh mint
1 tablespoon fresh lime juice
2 tablespoons orange marmalade
1 ½ teaspoons minced fresh ginger
1 pint peach sorbet
1 pint raspberry sherbet
1 pint vanilla ice cream

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

TORTILLA SALSA

Tortilla Salsa image

A fresh blend of veggies for an unbelievable taste thats always fresh. Great for parties and games alike. And flavor to your desire, from mild to hot hot hot. This makes 7 cups (56 oz) and on average the normal salsa containers only have 15.

Provided by VBellino732

Categories Sauces

Time 20m

Yield 7 cups

Number Of Ingredients 9

Ingredients

1 (32 ounce) can diced tomatoes
3/4 cup Ortega green chilie
1 cup green onion, finely chopped (scallions)
1 1/2 cups yellow onions, chopped
3/4 cup cilantro, finely chopped (optional)
3/4 cup jalapeno pepper, finely chopped (use to flavor from mild to hot)
1/4 cup sweet pepper, chopped (optional)
2 tablespoons garlic, minced
1 tablespoon salt

Steps:

Add all ingredients and mix in a large bowl. Refridgerate for about an hour before serving.

Nutrition Facts : Calories 48, Fat 0.4, SaturatedFat 0.1, Sodium 1007.5, Carbohydrate 10.7, Fiber 2.8, Sugar 5.6, Protein 2

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