Mango Dessert Nachos Recipe with Marigold Whipped Cream

For the Cinnamon Sugar Tortilla Chips:

• 6 Mi Rancho flour tortillas, cut into triangles
• 8 tbsp unsalted butter, melted, divided
• 1 cup granulated sugar
• 2 tsp ground cinnamon

For the Cempasúchil Whipped Topping:

• 1 container (8 oz) store-bought whipped topping, thawed
• ¼ cup dried cempasúchil (marigold) petals, ground into a fine powder

For the Mango Topping:

• 3 cups frozen mango chunks, thawed completely
• 2–4 tbsp agave or honey, to taste
• Zest of ½ orange (optional)

For Finishing:

• Extra dried marigold petals, for garnish

1. Preheat the oven to 375°F (190°C). Line two large sheet pans with parchment paper. Cut each flour tortilla into 8 triangles and arrange the triangles in a single layer across the pans so they bake evenly.
2. Brush each tortilla triangle generously with melted butter on both sides, making sure every surface is coated. Place the pans in the preheated oven.
3. Bake for 8–10 minutes, watching closely. Flour tortillas can brown quickly, so start checking at 8 minutes. The chips will look slightly soft when they first come out but will firm and crisp as they cool.
4. While the chips are still very hot, brush them with the remaining melted butter. In a small bowl, mix the granulated sugar and ground cinnamon. Either dust the hot chips with the cinnamon sugar or place the chips in a shallow bowl and toss them gently so the sugar adheres and creates a crackly coating.
5. Allow the chips to cool completely on the pan; they will crisp up fully as they cool. Cooling fully is important to preserve the crunch when assembling the dessert.
6. Prepare the cempasúchil whipped topping: grind the dried marigold petals into a fine powder using a spice grinder or mortar and pestle. Gently fold the marigold powder into the thawed whipped topping with a spatula until evenly colored. Chill until ready to serve.
7. Make the mango topping: place the thawed mango chunks and agave or honey in a small saucepan over low heat. Cook gently for 2–3 minutes, stirring occasionally, until the mango releases some juice and a glossy sauce forms. Lightly mash some of the mango with the back of a spoon to create a saucy texture. Remove from heat and stir in the orange zest if using. Let cool slightly before assembling.
8. Assemble the nachos: arrange the cinnamon-sugar tortilla chips in a generous single layer on a large serving platter. Spoon the warm mango mixture over the chips, then dollop or pipe the chilled cempasúchil whipped cream over the top. Scatter extra dried marigold petals as a garnish for color and texture.
9. Serve immediately so the chips remain crisp. If left to sit, the chips will soften from the mango and whipped cream.

• Coat the chips with cinnamon sugar while they are still hot from the oven — the residual heat and melted butter help the sugar adhere and form a crisp, crackly coating.
• Let the tortilla chips cool completely before assembling the nachos. Warm chips will quickly soften the whipped cream and lose their crunch.
• Assemble the dish just before serving. The mango topping and whipped cream will moisten the chips over time, so serving immediately preserves the best contrast of textures.
• To grind dried marigold petals, use a clean spice grinder or a mortar and pestle. Grind until you get a fine, even powder so the color and flavor distribute smoothly through the whipped topping.
• If you cannot source dried cempasúchil petals, omit them rather than using unknown substitutes. The floral addition is traditional and mainly for color and subtle aroma; the dessert remains delicious without it.
• Make-ahead tips: you can prepare the chips and mango topping ahead of time and store separately. Re-crisp chips in a 300°F (150°C) oven for a few minutes if they lose crunch, then assemble and serve immediately.
• Serving idea: this dessert works well as a communal platter for parties. Offer small spoons for scooping and napkins for easy sharing.