Tortilla Sundae With Minted Mango Salsa

Name: Tortilla Sundae With Minted Mango Salsa
Yield: 8
Ingredients: 2 cups vegetable or canola oil; 0.25 cup sugar; 1 tablespoon cinnamon; 10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips); 1 small mango, cut into small dice; 0.5 Granny Smith apple, unpeeled, cut into small dice; 4 large strawberries, hulled and cut into small dice; 1.5 tablespoons chopped fresh mint; 1 tablespoon fresh lime juice; 2 tablespoons orange marmalade; 1.5 teaspoons minced fresh ginger; 1 pint peach sorbet; 1 pint raspberry sherbet; 1 pint vanilla ice cream

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dessert

Ingredients

8 servings

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2 cups vegetable or canola oil
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0.25 cup sugar
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1 tablespoon cinnamon
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10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
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1 small mango, cut into small dice
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0.5 Granny Smith apple, unpeeled, cut into small dice
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4 large strawberries, hulled and cut into small dice

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1.5 tablespoons chopped fresh mint
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1 tablespoon fresh lime juice
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2 tablespoons orange marmalade
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1.5 teaspoons minced fresh ginger
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1 pint peach sorbet
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1 pint raspberry sherbet
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1 pint vanilla ice cream

Instructions

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.