Mango & Raspberry Frozen Dessert

Name: Mango & Raspberry Frozen Dessert
Prep time: 20 min
Total time: 5 h 30 min
Yield: 9 servings
Ingredients: Crust; 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; Filling; 1 (14- to 16-ounce) container frozen mango sorbet , * slightly softened; 1 (6-ounce) package (1 1/2 cups) fresh raspberries; Topping; 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 vanilla

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

servings

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Ingredients

Crust

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

Filling

1 (14- to 16-ounce) container frozen mango sorbet , slightly softened

1 (6-ounce) package (1 ¹/₂ cups) fresh raspberries

Topping

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 vanilla

*Substitute orange sherbet.

How to make

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.

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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