Mango And Raspberry Dessert Recipes

MANGO-RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

MANGO AND RASPBERRY DESSERT

Steps:

• Heat oven to 325°F
• Combine all crust ingredients in large bowl.
• Beat at medium speed, scraping bowl often, until mixture leaves sides of bowl and forms a ball.
• Press dough evenly onto bottom of ungreased 8- or 9-inch square baking pan with floured fingers.
• Prick all over with fork.
• Bake for 20 to 25 minutes or until set and edges are very lightly browned.
• Cool completely.
• Spread mango sorbet over cooled crust.
• Place raspberries in single layer over sorbet.
• Place in freezer until firm (about 30 minutes).
• Combine 3 tablespoons butter and cream cheese in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add powdered sugar; continue beating until well mixed.
• Increase speed to high; beat, gradually adding whipping cream, until stiff peaks form.
• Stir in fresh mango and vanilla.
• Spread evenly over raspberries.
• Freeze until firm (4 hours or overnight).
• Let dessert stand 20 to 30 minutes to soften before cutting.

FROZEN MANGO RASPBERRY TERRINE

Steps:

• Make sorbet:
• Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
• Purée raspberries and lemon juice in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir in sugar syrup and chill, covered, until cold, about 2 hours.
• Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes.
• Assemble terrine:
• Line loaf pan with 3 pieces of plastic wrap (1 lengthwise and 2 crosswise), leaving at least a 2-inch overhang on all sides, then freeze pan 10 minutes.
• While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator.
• Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner.
• Evenly spread 1 3/4 cups mango sorbet in bottom of loaf pan (preferably with a small offset metal spatula), then top with 1 3/4 cups mango ice cream and half of raspberry sorbet. (If sorbets or ice cream become too soft for spreading, freeze 10 minutes between layering.) Repeat layering with 1 3/4 cups mango sorbet, 1 3/4 cups mango ice cream, and remaining raspberry sorbet (pan will be full). Cover top of terrine with plastic-wrap overhang, then wrap pan with more plastic wrap and freeze until terrine is hardened, at least 8 hours.
• To serve, unwrap pan, then open overhang and invert pan onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan and peel off plastic wrap.
• *Available at some cookware shops, The Baker's Catalogue (800-827-6836), and A Cook's Wares (800-915-9788).