Last Thursday, this art retreat began at Jenn Hayslip's with just a casual dinner under the tent. Her Mom had fixed us these wonderful casseroles, Jenn fixed salad and bread and I brought a dessert. Here is the recipe for Mango Salsa Sundaes, a Pampered Chef recipe.
12 (8 inch) flour tortillas
1/4 c. sugar
1/2 tsp. cinnamon( I used way more than this)
2 tbsp. melted butter
1 cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced
1 kiwi, peeled and finely diced
1/4 c. sliced almonds, coarsely chopped( I don't like nuts so I left them off) :)
1 jar(11.75 oz) strawberry ice cream topping
3 c. vanilla ice cream
Preheat oven to 350F. Trim tortillas to form triangles(I save the scraps for cinnamon chips to eat the leftover salsa with). Cut a 1 inch slice into each side of the triangles. Brush tortillas with melted butter and then sprinkle with cinnamon sugar mix. Place tortillas into 12 cup muffin pan, pressing down to form cups(use the slits to shape into cups). Bake 18-20 or until golden crisp, cool on cooling rack. Hull and peel fruit and then finely dice, mix all together. Use a zester to zest the lime then juice the lime to measure 1 tsp. juice. Add juice and zest to fruit mix, stir gently.
Coarsely chop almonds using Food Chopper. For each sundae, spoon 2 tbsp. of strawberry topping onto white plate, top with one tortilla cup. Place 1 scoop ice cream into cup, top with salsa and almonds.
Since mangos could not be found, I used peaches in their place, it was still just as yummy. Let me know if you make these and how you like them!