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!