Roast the first tortilla until it rises, bubbles and crisps. Sprinkle with one tablespoon of sugar and place it on an bowl that is upside down (for example cereal bowl) and place a second bowl over it. Squeeze and let it cool until the resulting tortilla bowl is stable. Do the same with the second tortilla.
Cut the papaya pulp into cubes and season with lime juice and sugar. Sprinkle with mint leaves and let it pass through.
Serve the papaya cubes in the tortilla bowls with mango or vanilla ice cream.
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