Mango & Raspberry Frozen Dessert
Mango & Raspberry Frozen Dessert
This light dessert recipe features sorbet, fresh raspberries and a mango mousse layered on top of a shortbread crust.
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20 min
Prep Time
05 hrs 30 min
Total Time
9
servings Ingredients
Crust
1 14 cups all-purpose flour
23 cup Land O Lakes® Butter, softened
12 cup powdered sugar
12 teaspoon almond extract
Filling
1 (14- to 16-ounce) container frozen mango sorbet , slightly softened
1 (6-ounce) package (1 12 cups) fresh raspberries
Topping
3 tablespoons Land O Lakes® Butter, softened
6 ounces cream cheese, softened
23 cup powdered sugar
1 cup Land O Lakes® Heavy Whipping Cream
34 cup peeled chopped fresh mango
12 teaspoon vanilla
How to make
-
STEP 1
Heat oven to 325°F.
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STEP 2
Combine all crust ingredients in bowl. Beat at medium speed, scraping bowl often, until mixture leaves sides of bowl and forms a ball.
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STEP 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.
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STEP 4
Spread mango sorbet over cooled crust. Place raspberries in single layer over sorbet. Place in freezer 30 minutes or until firm.
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STEP 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.
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STEP 6
Spread evenly over raspberries. Freeze 4 hours or overnight until firm.
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STEP 7
Let dessert stand 20-30 minutes to soften before cutting. Store, covered, in freezer.
Tip #1
- Prepare this dessert the night before entertaining so you can save time the next day to prepare your main meal.
Tip #2
- If fresh mango is not available, use frozen or jarred mango slices.
470 Calories
30 Fat (g)
90 Cholesterol (mg)
210 Sodium (mg)
47 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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