Follow these steps for perfect results
flour tortillas
trimmed
sugar
cinnamon
butter
melted
strawberry
hulled and finely diced
mango
peeled and finely diced
kiwi
peeled and finely diced
fresh lime zest
fresh lime juice
almonds
sliced, coarsely chopped
strawberry ice cream topping
vanilla ice cream
Preheat oven to 350°F (175°C).
Trim flour tortillas into triangles and cut a 1-inch slit in each side.
Combine sugar and cinnamon in a small bowl.
Melt butter and brush onto both sides of the tortillas.
Sprinkle the cinnamon-sugar mixture over the buttered tortillas.
Press the tortillas into a muffin pan to form bowls.
Bake for 18-20 minutes, or until golden brown and crispy.
Let cool in the muffin pan for a few minutes before removing.
To make the mango salsa, combine diced strawberries, mango, kiwi, lime zest, and lime juice in a bowl.
Gently stir the salsa to combine.
To assemble the sundaes, place 2 tablespoons of strawberry ice cream topping on a small plate.
Place a tortilla shell bowl onto the sauce.
Scoop vanilla ice cream into the tortilla shell.
Top with the mango salsa and sprinkle with chopped almonds.
Serve immediately.
Expert advice for the best results
For a spicier salsa, add a pinch of chili flakes.
Toast the almonds for a more intense nutty flavor.
Everything you need to know before you start
15 minutes
The mango salsa can be made a few hours in advance.
Serve in clear glasses or bowls to showcase the layers of flavors and textures.
Serve immediately after assembling to prevent the tortilla shells from getting soggy.
Its sweetness complements the fruit.
Discover the story behind this recipe
Celebrates the flavors of tropical fruits.
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