Prep Time
30 Mins
Freeze Time
8 Hours
Chill Time
2 Hours
Bake Time
10 Mins
Yield
Makes 8 servings

This sweet treat features coconut ice cream, which is topped with a fruity salsa with sweet chili sauce and cinnamon crisps.

How to Make It

Step 1

Stir together first 4 ingredients in a large bowl; freeze 8 hours or until firm.

Step 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.

Step 3

Combine sugar and cinnamon in a small bowl.

Step 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.

Step 5

Bake at 400° for 7 to 10 minutes or until lightly browned. Cool.

Step 6

Spoon ice-cream mixture into 8 bowls; top evenly with salsa mixture, and serve with cinnamon crisps. Serve immediately.

Step 7

Note: For testing purposes only, we used Yeo's Chili Sauce Sweet.

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