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

Ingredients

• 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

Preparation

1. 1. Stir together first 4 ingredients in a large bowl; freeze 8 hours or until firm.
2. 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. 3. Combine sugar and cinnamon in a small bowl.
4. 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. 5. Bake at 400° for 7 to 10 minutes or until lightly browned. Cool.
6. 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.