Tortilla Sundae With Minted Mango Salsa - cooking recipe

Ingredients

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

Preparation

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.