Tortilla Sundae With Minted Mango Salsa

• 2 cups vegetable or canola oil
• 1/4 cup sugar
• 1 tablespoon cinnamon
• 10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
• 1 small mango, cut into small dice
• 1/2 Granny Smith apple, unpeeled, cut into small dice
• 4 large strawberries, hulled and cut into small dice
• 1 1/2 tablespoons chopped fresh mint
• 1 tablespoon fresh lime juice
• 2 tablespoons orange marmalade
• 1 1/2 teaspoons minced fresh ginger
• 1 pint peach sorbet
• 1 pint raspberry sherbet
• 1 pint vanilla ice cream

1. 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.)
2. Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

vegetable, sugar, cinnamon, corn tortillas, mango, apple, strawberries, fresh mint, lime juice, orange marmalade, fresh ginger, sorbet, raspberry sherbet, vanilla ice cream

Taken from www.allrecipes.com/recipe/76993/tortilla-sundae-with-minted-mango-salsa/ (may not work)