Mango And Raspberry Dessert Food

MANGO AND RASPBERRY DESSERT

Steps:

• Heat oven to 325°F
• Combine all crust ingredients in large 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 for 20 to 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 until firm (about 30 minutes).
• Combine 3 tablespoons butter and cream cheese in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add powdered sugar; continue beating until well mixed.
• Increase speed to high; beat, gradually adding whipping cream, until stiff peaks form.
• Stir in fresh mango and vanilla.
• Spread evenly over raspberries.
• Freeze until firm (4 hours or overnight).
• Let dessert stand 20 to 30 minutes to soften before cutting.

MANGO AND RASPBERRY CRISP

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

RASPBERRY & MANGO SALAD

Steps:

• In a small pan, bring the cranberry juice and sugar to a rolling boil, then remove from the heat and leave to cool.
• Meanwhile, peel and thinly slice the mango, then tip into a large bowl with the raspberries. Pour the cranberry syrup over, then spoon into bowls. Serve with scoops of ice cream or spoonfuls of yogurt.