Mangoes are one of my favorite summer fruits. My Mexican courtyard was full of them. I was always searching for more ways to use them, including giving them away to my neighbors.
This recipe makes about four servings.
THE MANGOES
- Preheat oven to 400 degrees.
- Slice 4-6 ripe, peeled mangoes, ( about 4 lb. total) into 4 pieces (front, back and 2 sides)
- Cut each mango piece into 1/2 inch thick slices.
- Pour 2 tablespoons melted butter into a 9×13 inch glass baking pan.
- Add mango slices. Sprinkle with: 1/3 cup packed dark brown sugar.
- Toss to coat.
- Arrange mango slices in one layer. Bake at 400 degrees for 45-50 minutes.
- While mangoes are baking, prepare tortillas.
THE TORTILLAS
- Stack and cut in half, 4 flour tortillas (6 inch).
- Toss in a large bowl until well coated with 3 tablespoons melted butter.
- Combine in a small bowl: 1 teaspoon ground cinnamon, pinch of salt and three tablespoons sugar.
- Place tortillas in a single layer on a very large cookie sheet (or 2 small ones).
- Sprinkle both sides with the cinnamon-sugar mixture.
- Place in the oven while mangoes are still baking and bake until golden and crisp, 10-15 minutes. Let cool.
PUTTING IT ALL TOGETHER
Divide mangoes (still warm) among plates. Top with a scoop of vanilla ice cream. Serve with cinnamon-sugar tortilla halves, broken again in half.