Mango Dessert Nachos (with Cempasúchil Whipped Cream)

Preheat the oven to 375°F and line two large sheet pans with parchment paper. Cut each Mi Rancho flour tortilla into 8 triangles and arrange in a single layer across both sheet pans. Brush each triangle generously with melted butter on both sides, making sure every surface is completely coated.

Bake for 8-10 minutes until deeply golden and completely crispy. Start checking at 8 minutes since flour tortillas can go from perfectly golden to too dark quickly. They will feel slightly soft when they first come out of the oven but will crisp up completely as they cool.

While the chips are still hot from the oven, brush them with the remaining melted butter, then combine the sugar and cinnamon in a small bowl and dust or toss the chips generously in the cinnamon sugar mixture immediately.

Let cool completely on the pan before assembling. They will crisp up fully as they cool.

Make the cempasúchil whipped topping. Grind the dried marigold petals in a spice grinder or mortar and pestle until they become a fine powder. Add the marigold powder to the thawed store-bought whipped topping and fold gently with a spatula until completely and evenly combined. Refrigerate until ready to serve.

Make the mango topping. Add the mango and agave or honey to a small saucepan over low heat. Cook gently for 2–3 minutes, stirring occasionally, until the mango just begins to release its natural juices and creates a glossy sauce. Lightly mash the mango with the back of a cooking spoon to help create the sauce. Remove from heat and stir in the orange zest if using. Let cool slightly before assembling.

Arrange the cinnamon sugar tortilla chips in a generous layer on a large serving platter.

Spoon the mango mixture generously over the chips. Spoon the cempasúchil whipped cream all over and scatter the extra dried marigold petals over everything.

Serve immediately while the chips are still crispy.