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

Janice Elder, Charlotte, North Carolina
Recipe by Southern Living August 2007

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Recipe Summary

prep:
30 mins
freeze:
8 hrs
chill:
2 hrs
bake:
10 mins
total:
10 hrs 40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Combine sugar and cinnamon in a small bowl.

  • 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.

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

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

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

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