Best Mango Salsa Sundaes Recipes

MANGO SALSA

Mango Salsa image

Provided by Chris Santos

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

SUNNY'S MANGO MARGARITA SALSA

Sunny's Mango Margarita Salsa image

Provided by Sunny Anderson

Time 20m

Yield 3 cups

Number Of Ingredients 6

Ingredients

3 mangos, peeled and chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 red jalapeno or serrano pepper, seeded and finely chopped
1 scallion, finely chopped (both white and green parts)
1 to 2 tablespoons margarita mix

Steps:

Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve.

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

MANGO SALSA SUNDAES

Mango Salsa Sundaes image

I started making these after hosting a Pampered Chef show. My husband loves them and I often make them when entertaining as well.

Provided by Bellaa

Categories Frozen Desserts

Time 50m

Yield 12 sundaes, 12 serving(s)

Number Of Ingredients 12

Ingredients

12 (8 inch) flour tortillas
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup strawberry, hulled and finely diced
1 ripe mango, peeled and finely diced (peaches can be substituted for mango)
1 kiwi, peeled and finely diced
1 teaspoon fresh lime zest
1 tablespoon fresh lime juice
1/4 cup sliced almonds, coarsely chopped
1 (6 ounce) jar strawberry ice cream topping
3 cups vanilla ice cream

Steps:

To make shells:Preheat oven to 350.Trim Tortillas to make triangles and cute a 1-inch slit in each side of triangle. Combine sugar and cinnamon, mix well.Brush tortillas with melted butter, sprinkle with cinnamon-sugar mixture.Press into Muffin Pan.Bake 18-20 minutes. If you don't want to go to the trouble of making "bowls" just make triangles or strips to sprinkle on top of your ice cream.
To make Mango Salsa:Combine strawberries, mango, kiwi, lime zest, and lime juice and stir gently.
To Finish: For each sundae place 2 TBSP of strawberry ice cream topping on a small plate.Place one tortilla shell "bowl" onto sauce.Place one scoop of ice cream into shell.Top with fruit salsa and sprinkle with almonds.