Mango and Raspberry Dessert

Submitted by Mom2Rose

"Source: Land O' Lakes Note: Cooking time is minimum freezing time."

 

• Ready In: 24mins
• Ingredients: 12
• Yields: 9 pieces
• Serves: 9

ingredients

• Crust

• 295.73 ml all-purpose flour
• 157.80 ml butter, softened
• 118.29 ml powdered sugar
• 2.46 ml almond extract

• Filling

• 473.18 ml frozen mango sorbet, slightly softened (1 pint)
• 170.09 g package fresh raspberries (1 1/2 cups)

• Topping

• 44.37 ml butter, softened
• 2 (170.09 g) package cream cheese, softened
• 157.80 ml powdered sugar
• 236.59 ml heavy whipping cream
• 177.44 ml peeled chopped fresh mango
• 2.46 ml vanilla

directions

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

Reviews

[Sydney Mike]

This was certainly a different kind of dessert for me, & AN OUTSTANDING WARM WEATHER DESSERT, too! Really enjoyed the flavor combo of mango & raspberries, & then with the topping, it was well-worth making! A keeper, too! Thanks for posting! [Tagged, made & reviewed for a teammate in the Aus/NZ Special Recipe Swap #19]