These delightful ice cream sundaes are served in unique tortilla shells with tropical fruit salsa on top.
Preheat oven to 350°F. Trim tortillas to form triangles using Pizza Cutter; discard scraps. Cut a 1-inch slit in each side of triangles. Combine sugar and cinnamon in Flour/Sugar Shaker; mix well. Place butter in (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Brush tortillas with butter using Chef's Silicone Basting Brush; sprinkle with sugar mixture. Press tortillas into cups of 12-Cup Muffin Pan. Bake 18-20 minutes or until golden brown and crisp. Remove from oven; cool 5 minutes. Remove shells from pan to Stackable Cooling Rack; cool completely.
Hull strawberries using Core & More; slice using Egg Slicer Plus®. Finely dice strawberries, mango and kiwi using Chef's Knife. Zest lime using Zester/Scorer to measure 1 teaspoon zest. Juice lime using Juicer to measure 1 tablespoon juice. In Small Batter Bowl, combine lime zest, juice, strawberries, mango and kiwi; stir gently.
Coarsely chop almonds using Food Chopper. For each sundae, spoon 2 tablespoons of the strawberry ice cream topping onto Simple Additions® Appetizer Plate. Place one tortilla shell onto sauce. Place one scoop ice cream into shell using Ice Cream Scoop. Top with fruit salsa using Medium Scoop. Sprinkle with almonds; serve immediately.
U.S. Nutrients per serving: Calories 310, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 56 g, Protein 4 g, Sodium 140 mg, Fiber 2 g
To peel and finely dice a mango, use the Paring Knife to cut thin slices from both ends of the fruit. Stand fruit upright, stem end down, on Cutting Board. Using Utility Knife, carefully cut off peel from top to bottom. Slice off flesh alongside the large, flat pit; finely dice flesh.
If desired, 1 cup finely diced fresh or canned peaches can be substituted for the mango.
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