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

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 1

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

Directions:

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 400° 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.

By RecipeOfHealth.com