1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 (14- to 16-ounce) container frozen mango sorbet, slightly softened*
1 (6-ounce) package (1 1/2 cups) fresh raspberries
2 (3-ounce) packages cream cheese, softened
2/3 cup powdered sugar
3/4 cup peeled chopped fresh mango
1/2 teaspoon vanilla
Heat oven to 325°F.
Combine all crust ingredients in 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 20-25 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 30 minutes or until firm.
Combine 3 tablespoons butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add powdered sugar; continue beating until well mixed. Beat at high speed, gradually adding whipping cream, until stiff peaks form. Stir in fresh mango and vanilla.
Spread evenly over raspberries. Freeze 4 hours or overnight until firm.
Let dessert stand 20-30 minutes to soften before cutting. Store, covered, in freezer.
*Substitute orange sherbet.
- Prepare this dessert the night before entertaining so you can save time the next day to prepare your main meal.
- If fresh mango is not available, use frozen or jarred mango slices.