This light dessert recipe features sorbet, fresh raspberries and a mango mousse layered on top of a shortbread crust.
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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
STEP 1
Heat oven to 325°F.
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.
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.
STEP 4
Spread mango sorbet over cooled crust. Place raspberries in single layer over sorbet. Place in freezer 30 minutes or until firm.
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.
STEP 6
Spread evenly over raspberries. Freeze 4 hours or overnight until firm.
STEP 7
Let dessert stand 20-30 minutes to soften before cutting. Store, covered, in freezer.
- 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.
Pop one of these summer desserts into the freezer for your next special occasion — or just dinner outdoors with the family.
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