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Island Sundaes in Tortilla Cups

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“This is such a great dessert. It's easy to put together and pretty enough for a dinner party.”

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Invert four (6 oz) custard cups on a large baking sheet.
  3. Coat outside of cups with nonsitck cooking spray.
  4. Mix 2 1/2 tbsp sugar with the cinnamon in a small cup.
  5. Stack tortillas and, using a small sharp, pointed knife, cut 1""V's" around the edges of tortillas.
  6. Coat both sides of tortillas with cooking spray, then sprinkle both sides with cinnamon-sugar.
  7. Lay each tortilla, centered, over a custard cup.
  8. Bake 12-14 minutes until tortillas are golden crisp.
  9. Remove from cups to a wire rack to cool.
  10. ABOUT 20 MINUTES BEFORE SERVING: Put strawberries and remaining 1 tbsp sugar in medium bowl.
  11. Toss to mix, then let stand 15 minutes, stirring occasionally, for berries to release juices.
  12. TO ASSEMBLE: Scoop 1/4 cup each mango sorbet and coconut ice cream into each tortilla cup.
  13. Surround with mango and pineapple, and spoon strawberries over the top.
  14. Drizzle chocolate syrup over the top, if desired.

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