Old El Paso

Chunks of sweet, juicy mango in a chilli and lime syrup wrapped up in a warm tortilla served with cold ice cream.

Ingredients

1 x pack of 8 Old El Paso Soft Flour Tortillas
100g golden caster sugar
150ml cold water
2 x large ripe mangoes, peeled, stoned and chopped
1 x medium red chilli, deseeded and thinly sliced
1 x lime, Grated zest and juice of
Vanilla ice cream to serve

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Instructions

1. To make the chilli syrup: throw all the ingredients (except the mangos and ice cream) in a small pan, place over a low heat, stirring until the sugar has dissolved. Bring to the boil and then simmer for 10 minutes, until syrupy. Allow to cool slightly.

2. Place the chopped mango in a bowl and pour over the warm syrup.

3. Warm the Old El Paso Soft Flour Tortillas, following the instructions on the pack.

Make it your way

Spoon mango into an Old El Paso Soft Flour Tortilla and roll it up. Drizzle with a slurp of syrup and a cool scoop of ice cream.

Cook’s tips

If you have time, marinate the mango for a few hours in the syrup – it’ll go a bit gooey but taste great!