Udderly Ridiculous Recipe - Peachy Mango Tango Ice Cream with fruit salsa on cinnamon crisps

The weather has finally turned from rainy days to 30+ degree scorchers.. welcome to Southern Ontario Summers. The wet spring delayed the possibility of getting seed in the ground and so Greg and Sydney (one of our boys) are racing against the clock to get planting completed. Although a scoop of ice cream or an ice cold smoothie helps on a hot day like today, I thought I would share one of my favourite summertime treats to make that pairs fabulously with our Peachy Mango Tangy Ice cream. Its a bit crunchy, sweet, tangy and smooth all on a homemade cinnamon crisps. The fabulous thing about this recipe is that I also get to use some of my favorite local products to make it come to life!
Note of caution: I rarely measure and so you can feel free to add, lessen, remove or play with this however you like to your tastes and what you have available.

Udderly Ridiculous Peachy Mango Tango Ice Cream on Cinnamon Crisps, topped with a fresh fruit salsa.

Fresh Fruit Salsa

Find a colourful array of in season fruits ranging from sweet to sour, here is what is in my recent creation:

1/2 a Granny smith & Gala apple
1 banana - not overripe
1-2 kiwis
15-20 grapes
15-20 cherries
1 large mango
15 strawberries
Fresh mint leaves - 5-10 leaves chopped

Finely dice and add to bowl. Next mix together in a separate bowl

1 teaspoon of Applehill Lavender Sugar
1 teaspoon of Appleflats Sweet Maple Crabapple Mixer
2 teaspoons of Appleflats Crabapple Jelly
Pinch of Salt + Mustard’s Hibiscus Rose Baking Salt (you can substitute for sea salt or omit)

Add mixture to the bowl of fruit and gently stir till mixed. Set aside in fridge to chill. There will be excess fruit juice that separates from the salsa - you can pour some of this off and reserve it for a smoothie.

Cinnamon Crisps

Pre-heat oven to 300 degrees

One package of pita bread or substitute 1 package of tortilla wraps - cut into triangles
1/4 cup of butter melted
1/4 cup of cinnamon sugar (mix 1 teaspoon of cinnamon with 1/4 cup of sugar)

Put parchment paper on a large baking sheet. Add the pita triangles. Using a basting brush lightly baste the pitas with butter and then sprinkle with cinnamon sugar, flip them and repeat on the backside. Bake for 15 minutes, turn over and then bake for an additional 5-10 minutes. You want them browned and crispy but not burnt. Allow crisps to cool completely.

Plate as a table display or on individual portions using pita chips, then scoops of Udderly Ridiculous Goat Milk Peachy Mango Tango ice cream and topped with the fruit salsa. Enjoy!

Bonus recipe: If you have any leftover fruit salsa freeze it overnight, in the morning add the frozen salsa, reserved juices, ice cubes and Peachy Mango Tango Ice Cream to make a morning smoothie or afternoon treat!

I would love to know how you how your family and guests enjoyed it, and the variations you made!

Happy Summer,

Cheryl