South Seas Ice Cream With Sweet-Heat Salsa And Cinnamon Crisps

• 1/2 gallon vanilla ice cream, slightly softened
• 1 (15-ounce) can cream of coconut
• 3/4 cup sweetened flaked coconut, lightly toasted
• 3/4 cup chopped macadamia nuts
• 1 small lime
• 1 1/2 cups chopped fresh mango
• 1 1/2 cups chopped fresh pineapple
• 1 kiwifruit, peeled and diced
• 1/2 cup peeled, seeded, and chopped cucumber
• 2 tablespoons Asian sweet chili sauce
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons mint leaves, chopped
• 1/4 cup DOMINO Granulated Sugar
• 2 teaspoons ground cinnamon
• 4 (8-inch) MISSION Soft Taco Size Flour Tortillas
• 4 tablespoons butter, melted
• REYNOLDS WRAP Heavy Duty Aluminum Foil

1. Stir together first 4 ingredients in a large bowl; freeze 8 hours or until firm.
2. Grate lime rind in a large bowl; squeeze juice from lime and combine with grated rind. Stir in chopped mango and next 6 ingredients. Cover salsa, and chill 2 hours.
3. Combine sugar and cinnamon in a small bowl.
4. Brush 1 side of tortillas with melted butter; cut each into 8 wedges or decorative shapes using a cookie cutter. Arrange in a single layer on an aluminum foil-lined baking sheet, and sprinkle evenly with sugar mixture.
5. Bake at 400u0b0 for 7 to 10 minutes or until lightly browned. Cool.
6. Spoon ice-cream mixture into 8 bowls; top evenly with salsa mixture, and serve with cinnamon crisps. Serve immediately.
7. Note: For testing purposes only, we used Yeo's Chili Sauce Sweet.

vanilla ice cream, cream of coconut, nuts, lime, fresh mango, pineapple, kiwifruit, cucumber, asian sweet chili sauce, freshly ground black pepper, mint, domino, ground cinnamon, flour tortillas, butter, aluminum foil

Taken from www.myrecipes.com/recipe/south-seas-ice-cream-with-sweet-heat-salsa-cinnamon-crisps (may not work)