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

Preheat oven to 180°C (350°F). 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. Cut in half. Fold each half into a cone shape, sprinkled-side folded inwards. Stand in a muffin pan, wide-side down, and bake in oven for 7-10 minutes or until brown. Leave to cool in pan. Meanwhile, combine strawberries, mangoes, kiwifruit and half the passionfruit pulp in a bowl to make a fruit salsa. Sprinkle with a little cinnamon. 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). Spoon salsa into cones and lay on a plate. Pour passionfruit mixture over the top. Serve with ice-cream.

Serves: 4