Ann F
Gold Member
- 680
Can You Freeze and Prepare Mango Salsa Sundaes Ahead of Time for a Fundraiser?
Click For Summary
Discussion Overview
This thread explores the preparation and potential freezing of Mango Salsa Sundaes for a fundraiser, with participants sharing their experiences and thoughts on making tortilla bowls and the overall recipe.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions planning a fundraiser and inquiring about making tortilla bowls ahead of time and freezing them.
- Another participant suggests trying a small batch first to see how they thaw.
- One participant shares a past experience where someone had difficulty removing tortilla bowls from a muffin stone, leading to concerns about presentation.
- Another participant expresses confidence in making the tortilla bowls a day ahead but is uncertain about freezing them.
- One participant encourages trying to make the tortilla bowls ahead of time and suggests demonstrating the process during the event.
- A participant who frequently makes the Mango Salsa Sundaes shares tips on using refrigerated tortillas and a tropical fruit cocktail for the salsa, along with storage methods for tortilla bowls.
- Another participant discusses their approach of preparing shells in advance and creating a sundae bar, emphasizing the use of various tools and ingredients brought by guests.
Areas of Agreement / Disagreement
Views differ on the feasibility of freezing tortilla bowls, with some participants expressing uncertainty while others share positive experiences with making them ahead of time.
Contextual Notes
Participants share personal experiences related to preparing Mango Salsa Sundaes and tortilla bowls for events, focusing on practical tips and techniques rather than official guidance.
Who May Find This Useful
Consultants looking for insights on preparing Mango Salsa Sundaes and tortilla bowls for events or fundraisers may find the shared experiences helpful.
PamperedGinger
- 707
luvs2sellit
- 931
Just wanted to give you a heads up. Someone made those for our cluster meeting 2 months ago. She had a really hard time getting them out of the muffin stone. Some of them broke in the process. The ones that stayed intact were quit yummy and really made a nice presentation. We all made a decision at that meeting we would not want to make these at a show and be embarassed at how hard they were to come out. Maybe someone else out there has made them and had better luck.
Laura Anglea
Independent Kitchen Consultant
Laura Anglea
Independent Kitchen Consultant
gmosullivan
- 217
kitchenqueen
- 420
Wouldn't hurt to try!I would definitley make the torialla bowls ahead of time. I too am not sure about freezing...you could always try it. Let us know if you do! Are you doing a demo? Either way, I would leave out a bag of tortillas, have a few of the tortillas cut up the way the recipe calls for and have your muffin pan out with a few sitting in there ready to be "cooked". Just so everyone can see how they are made. It's such a simple recipe and guests are always amazed when I show them. Good luck!!!
PamperedChefPIG
- 6
Sundae SuggestionsI made the Mango Salsa Sundaes for every show in July and I learned quite a few things!
1 - refridgerated tortillas are a bazillion times easier to work with, serve in, and eat, than the non-refridgerated ones.
2 - generic or most expensive tortillas: no difference
3 - instead of messing with all the fresh fruit, i only buy fresh strawberries. for the remainder of the "salsa" i use a "tropical fruit cocktail". it's available as a generic at all the groceries stores around here and has mango, passion fruit, etc. in it (no grapes or cherries!). i use the can to demo the can opener, the collander and bowl set, and the food chopper. it's only 69 cents a can here! everyone goes bananas over it! the fresh strawberries really make it pretty and delicious!
4 - i have made as many as 4 dozen tortilla bowls as long as 1.5 weeks before the show. i store them stacked on top of eachother upside down either in the lg. collander bowl or in the chillzanne rec. server with no chillzanne part. as long as you have press n seal over them to keep them from getting chewy and stale, you'll be fine.
5 - i demo this recipe in an assembly line format. first i make the salsa and have it ready to go when needed. i give everyone a small plate (disposable sandwich size or if small enough group, i use small squares. I own 16 small squares and they tote beautifully in the tool turn about tote). then i do the strawberry topping with the skinny scraper, then pass out the tortilla bowls, then serve the ice cream, then use the medium scoop to serve the salsa. then easy accent decorator to serve coolwhip, then sprinkle each with flour sugar shaker that i filled with cinnamon and sugar.
hope that helps! please email any questions to [email protected], as i don't check the board as often as i should. thanks! - kirsten
kirsten davis
www.pamperedchef.biz/diva
1 - refridgerated tortillas are a bazillion times easier to work with, serve in, and eat, than the non-refridgerated ones.
2 - generic or most expensive tortillas: no difference
3 - instead of messing with all the fresh fruit, i only buy fresh strawberries. for the remainder of the "salsa" i use a "tropical fruit cocktail". it's available as a generic at all the groceries stores around here and has mango, passion fruit, etc. in it (no grapes or cherries!). i use the can to demo the can opener, the collander and bowl set, and the food chopper. it's only 69 cents a can here! everyone goes bananas over it! the fresh strawberries really make it pretty and delicious!
4 - i have made as many as 4 dozen tortilla bowls as long as 1.5 weeks before the show. i store them stacked on top of eachother upside down either in the lg. collander bowl or in the chillzanne rec. server with no chillzanne part. as long as you have press n seal over them to keep them from getting chewy and stale, you'll be fine.
5 - i demo this recipe in an assembly line format. first i make the salsa and have it ready to go when needed. i give everyone a small plate (disposable sandwich size or if small enough group, i use small squares. I own 16 small squares and they tote beautifully in the tool turn about tote). then i do the strawberry topping with the skinny scraper, then pass out the tortilla bowls, then serve the ice cream, then use the medium scoop to serve the salsa. then easy accent decorator to serve coolwhip, then sprinkle each with flour sugar shaker that i filled with cinnamon and sugar.
hope that helps! please email any questions to [email protected], as i don't check the board as often as i should. thanks! - kirsten
kirsten davis
www.pamperedchef.biz/diva
BethCooks4U
Gold Member
- 12,926
I also have done this recipe a ton of times this summer. I make a set of shells before I get there and then cut the trimmings to make cinnamn ribbons. If we have more than 12 or so people expected we make anothe set as soon as I get to the house. When we bring out the shells I have an uncut one there to show them the technique. Left overs have lasted about a week in a ziplock bag.
I don't do the salsa. I do a sundae bar and let them use the tools to put their own together. It can use a ton of tools depending on the toppings the host gets and I always coach her on the must have ones. It's also a good idea for her to ask each guest to bring a specific ingredient. I also make the hot fudge just before it's time to serve: 3/4 cup chocolate chips and 4 oz. cool whip. Microwave for 1 minute and stir! YUMM!! (sound familiar? It's the first step in the Cool and Creamy Chocolate Fondue from All The Best!)
I don't do the salsa. I do a sundae bar and let them use the tools to put their own together. It can use a ton of tools depending on the toppings the host gets and I always coach her on the must have ones. It's also a good idea for her to ask each guest to bring a specific ingredient. I also make the hot fudge just before it's time to serve: 3/4 cup chocolate chips and 4 oz. cool whip. Microwave for 1 minute and stir! YUMM!! (sound familiar? It's the first step in the Cool and Creamy Chocolate Fondue from All The Best!)
Frequently Asked Questions
Can you freeze mango salsa for later use in sundae preparation?
Yes, you can freeze mango salsa. However, the texture may change slightly upon thawing. To maintain the best quality, freeze the salsa in an airtight container or freezer bag, leaving some space for expansion. When ready to use, thaw it in the refrigerator overnight.
How far in advance can I prepare mango salsa for a fundraiser?
You can prepare mango salsa up to 2-3 days in advance. This allows the flavors to meld together. Store it in an airtight container in the refrigerator until you are ready to use it for your sundae preparation.
Can I prepare the entire mango salsa sundae ahead of time?
While you can prepare the mango salsa ahead of time, it's best to assemble the entire sundae just before serving. This ensures that the ingredients remain fresh and the texture is optimal. You can have all components ready to go and assemble them quickly at the event.
What are the best ways to store mango salsa before a fundraiser?
The best way to store mango salsa is in an airtight container in the refrigerator. If you plan to keep it for more than a few days, consider freezing it. Just remember to thaw it in the refrigerator before serving to maintain its freshness.
Can I use frozen mango salsa directly in the sundae?
It's not recommended to use frozen mango salsa directly in the sundae, as it may be too watery or have a different texture once thawed. It's best to thaw it completely in the refrigerator and give it a good stir before using it in your sundae for the best results.
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