Mango Salsa Sundaes

Ingredients:
10-12 (8-inch) flour tortillas
1/4 cup sugar
1/2 teaspoon Pantry Korintje Cinnamon
2 tablespoons butter or margarine, melted
1 cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced (see Cook's Tip) (the more red/orange and soft the better)
1 kiwi, peeled and finely diced
1 lime
1/4 cup sliced almonds, coarsely chopped
1 jar (11.75 ounces) strawberry ice cream topping
3 cups vanilla ice cream

Directions:
1. Preheat oven to 350E°F. Trim tortillas to form triangles; discard scraps (or sprinkle cinnamon and sugar and butter on them and cook as chips). Cut a 1-inch slit in each side of triangles. Combine sugar and cinnamon; mix well. Place butter in bowl; microwave on HIGH 20-30 seconds or until melted. Brush tortillas with butter; sprinkle with sugar mixture. Press tortillas into wells muffin pan. Bake 18-20 minutes or until golden brown and crisp. Remove from oven; cool 5 minutes. Remove shells from pan to cooling rack; cool completely.

2. Hull strawberries; slice. Finely dice strawberries, mango and kiwi. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 tablespoon juice. Combine lime zest, juice, strawberries, mango and kiwi; stir gently.

3. Coarsely chop almonds. For each sundae, spoon 2 tablespoons of the strawberry ice cream topping onto a plate. Place one tortilla shell onto sauce. Place one scoop ice cream into shell. Top with fruit salsa. Sprinkle with almonds; serve immediately.

Yield: 12 servings

Nutrients per serving: (Light) Calories 310, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 56 g, Protein 4 g, Sodium 140 mg, Fiber 2 g

Cook's Tip: To peel and finely dice a mango, cut thin slices from both ends of the fruit. Stand fruit upright, stem end down. Carefully cut off peel from top to bottom. Slice off flesh alongside the large, flat pit; finely dice flesh.

If desired, 1 cup finely diced fresh or canned peaches can be substituted for the mango.