Mango & Raspberry Frozen Dessert

Mango & Raspberry Sorbet Dessert Recipe
4 Reviews
This light dessert recipe features sorbet, fresh raspberries and a mango mousse layered on top of a shortbread crust.
20 min
Prep Time
Total Time
9 servings



1 1/4 cups
all-purpose flour
2/3 cup
Land O Lakes® Butter, softened
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


3 tablespoons
Land O Lakes® Butter, softened
6 ounces
cream cheese, softened
2/3 cup
powdered sugar
1 cup
Land O Lakes® Heavy Whipping Cream
3/4 cup
peeled chopped fresh mango
1/2 teaspoon
*Substitute orange sherbet.


  1. Heat oven to 325°F.
  2. Combine all crust ingredients in bowl. Beat at medium speed, scraping bowl often, until mixture leaves sides of bowl and forms a ball.
  3. 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.
  4. Spread mango sorbet over cooled crust. Place raspberries in single layer over sorbet. Place in freezer 30 minutes or until firm.
  5. 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.
  6. Spread evenly over raspberries. Freeze 4 hours or overnight until firm.
  7. Let dessert stand 20-30 minutes to soften before cutting. Store, covered, in freezer.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


While the photo looked beautiful and this recipe tasted amazing, the crust separated from the filling and I had to break it out of the bottom of the pan. Everyone loved their chunks of crust that I placed on the plate but it sure didn't make the presentation I had hoped for.


I brought this to a BBQ and it was a HUGE hit. I did make a few changes - I used 1 box of vanilla waffer, 1/2 cup of sugar and a 4tbs of butter for the crust (a no bake crust saved me some time). I wasnt able to find mango sherbert so used raspberry sherbert. Needless to say everyone wanted this recipe.


it all disappeared in one sitting with only 6 people.


This is delicious. It is a bit time consuming but definitely worth the effort. I had trouble finding a good,fresh, mango and will probable substitute fresh peaches next time.

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