Ingredients

• 4 large burrito flour tortillas
• 1 eggwhite, lightly beaten
• caster sugar, to sprinkle, plus 2 tsp extra ground cinnamon, to sprinkle
• 250g strawberries, hulled and chopped
• 2 fresh mangoes, flesh chopped (or 1 x 400g can chopped mango slices if unavailable)
• 2 kiwifruit, peeled and chopped
• pulp of 4 passionfruit (or 170g can passionfruit in syrup if unavailable)
• 4 scoops PETERS Light & Creamy Ice-cream

Method

1. Preheat oven to 180°C (350°F).
2. Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible, then brush one side of each with eggwhite and sprinkle with sugar and cinnamon.
3. Cut in half.
4. Fold each half into a cone shape, sprinkled-side folded inwards.
5. Stand in a muffin pan, wide-side down, and bake in oven for 7-10 minutes or until brown.
6. Leave to cool in pan.
7. Meanwhile, combine strawberries, mangoes, kiwifruit and half the passionfruit pulp in a bowl to make a fruit salsa.
8. Sprinkle with a little cinnamon.
9. Combine remaining passionfruit pulp with a little water and extra 2 teaspoons sugar. (If using passionfruit in syrup, use straight from can – do not add water and sugar).
10. Spoon salsa into cones and lay on a plate.
11. Pour passionfruit mixture over the top.
12. Serve with ice-cream.