Did you have to do a double-take with these nachos? This knock-off is a sweet take on the original. That’s right, nachos are not just for snacks anymore! Sink your teeth into cinnamon and sugar chips topped with freshly diced fruit and mango puree with a dollop of whipped cream. These dessert nachos are such a fun idea for a party. Prepare all the elements ahead of time and let guests build their nachos to order. I think they’re perfect for upcoming Cinco de Mayo celebrations.
6 large flour tortillas
1 1/2 cups canola oil
2/3 cup sugar
1 1/2 tablespoons cinnamon
1 large, ripe mango
1-2 tablespoons honey (optional)
1 tablespoon heavy cream (optional)
1 cup diced strawberries
1 kiwi, diced
1 cup blackberries or blueberries
1 cup whipped cream
Cinnamon sugar chips: Mix sugar and cinnamon together in a small bowl and set aside. In a large skillet or frying pan, heat canola oil over high heat. While oil is heating, cut tortillas into chip-sized wedges. Fry 7 or 8 chips at a time until golden brown on each side. Remove chips to a cool on a paper towel and sprinkle immediately with cinnamon and sugar mixture. Transfer cooled chips to a paper bag and pour the rest of the cinnamon sugar mixture on top, Seal the bag and give it a good shake, to fully coat chips with the cinnamon sugar. Keep sealed in a paper bag until ready to serve. It will keep chips fresh and continue to absorb excess oil.
Mango puree: Peel, slice, and dice the mango and place in a food processor or blender. Blend until smooth. If mango is too tart, add honey and cream.
To serve, place chips on a serving dish and top with fruit, mango puree and whipped cream. Enjoy!
HINT: Substitute a drizzle of dulce de leche for the mango puree, or better yet—try both!