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Cinnamon Sugar Tortilla’s with Caramelized Mangoes

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Why I Love This Recipe

Sometimes, you have to be resourceful. You have to look at something and wonder “Hmm, how I can make this different with what I have on hand?” That was the case today while making quesadillas. I had so much flour out, wanted to make a dessert, but had no eggs. The flour tortilla mixture was already mixed and rolled, and I just wasn’t in any sort of mood to go mixing up something else. A quick check in the freezer found a lost bag of mangoes, a glance at the countertop saw a container of brown sugar, and so I started to wonder about what to make. Crepes sounded good, which is how I came to “Cinnamon Sugar Tortilla’s with Caramelized Mangoes”. Not a summer dessert, but sometimes in the heat you need to think about the Fall. This dessert brought to mind cold days drinking apple cider and roasting apples, yet the mangoes give a surprise. Definitely something to eat in air conditioning, the filling can get quite hot and gooey.

Also, don’t give up home on this crafty blog just yet, ever since the wedding my crafty “mojo” just hasn’t been there; maybe it’s laziness of not wanting to clean up satin and pattern pieces.

Ingredients You'll Need

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
2 tablespoons cinnamon
2 tablespoons sugar
3 tablespoons vegetable shortening (I used butter flavored)
3 tablespoons butter
1 cup almost boiling hot water

4 tablespoons butter
4 tablespoons brown sugar
16oz sliced mangoes


You can do this two ways. You can make these in either a stand mixer, or by hand with a pastry cutter, similar to pie crust if you will.

In a large bowl, add the flour, salt, cinnamon, sugar, and baking powder. Incorporate the butter and shortening until the dough looks crumbly and slightly moist. Slowly add in the very hot water, being careful not to burn yourself, and mix together. You should have a soft dough that does not cling to the sides of the bowl, and picks up nicely. At this point, shape into a ball and pinch off about 10 to 12 golfball size balls. Place the dough balls under a damp towel for about an hour to rest. When ready, roll out one ball at a time on a slightly floured surface, as thin as you want, I like them thin! Heat a heavy skillet and lightly butter (or spray). Cook each tortilla for 1-2 minutes on each side. They should not be doughy. Keep warm until ready to roll.

In a large skillet on medium high heat, add the butter and brown sugar for caramelizing. Add mangoes after the sugar and butter have melted, forming a thick syrup. Cook on med-high for a few minutes, then turn down to a simmer and occasionally stir. In about 10 minutes you should have a soft, gooey filling for your tortillas. (This process is different for each person. Some like harder fruit and caramelize for less time, others like it very soft and keep it on longer. Check them at 5 minutes to see if they are to your liking. This also makes a very, very sweet filling, which would love a little rum in it. You can reduce the brown sugar if you feel it is just too much.)

Grab a plate and place one warm tortilla on it. In the middle, place a small amount of the mangoes, about two spoonfuls. Fold the two ends (top and bottom) and then fold the sides, one after the other. It should look like a little burrito. At this point you can serve as is with some garnish, or with some ice cream. I prefer caramel syrup on top.

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