Baked Mangoes with Cinnamon Sugar Tortillas

When slicing a mango, peel it with a vegetable peeler; then stand it upright. Using a sharp knife, starting with one wide side, slice off a piece, getting as close as possible to the large pit. Repeat on other wide side, then on the two narrow sides.

4-6 ripe mangoes (4 lbs total), peeled
2 Tbsp. butter, melted
1/3 cup dark-brown sugar

Cinnamon-Sugar Tortillas:
4-6" flour tortillas
3 Tbsp. butter, melted
3 Tbsp. sugar
1 tsp. ground cinnamon
sea salt
Vanilla Ice Cream, for serving

Preheat oven to 400°F.

Bake mangoes:  Slice mangoes into 4 pieces; cut each piece into ½" thick slices. Pour butter into a 9x13" glass or ceramic baking dish. Add mango slices and sprinkle with brown sugar; toss to coat. Arrange slices in one layer.

Bake, tossing once halfway through, until mangoes are tender and juice is bubbling, 45-50 minutes. While mangoes are baking, prepare tortillas.

Prepare tortillas: Stack tortillas and cut in half. In a large bowl, toss tortilla halves with melted butter until well coated. In a small bowl, combine sugar, cinnamon, and ¼ tsp. salt. Place tortillas on a large (or two small) rimmed baking sheet; sprinkle both sides with cinnamon-sugar mixture, and arrange in a single layer. Place in oven while mangoes are still baking, and bake until golden and crisp, 10-15 minutes. Let cool.

Assemble:  Divide mango slices among plates. Top with a scoop of vanilla ice cream, if desired, and serve with cinnamon sugar tortilla halves, broken again in half.

Makes 8 servings.