Mango And Raspberry Dessert Recipes

MANGO-RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

FROZEN MANGO RASPBERRY TERRINE

Steps:

• Make sorbet:
• Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
• Purée raspberries and lemon juice in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir in sugar syrup and chill, covered, until cold, about 2 hours.
• Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes.
• Assemble terrine:
• Line loaf pan with 3 pieces of plastic wrap (1 lengthwise and 2 crosswise), leaving at least a 2-inch overhang on all sides, then freeze pan 10 minutes.
• While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator.
• Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner.
• Evenly spread 1 3/4 cups mango sorbet in bottom of loaf pan (preferably with a small offset metal spatula), then top with 1 3/4 cups mango ice cream and half of raspberry sorbet. (If sorbets or ice cream become too soft for spreading, freeze 10 minutes between layering.) Repeat layering with 1 3/4 cups mango sorbet, 1 3/4 cups mango ice cream, and remaining raspberry sorbet (pan will be full). Cover top of terrine with plastic-wrap overhang, then wrap pan with more plastic wrap and freeze until terrine is hardened, at least 8 hours.
• To serve, unwrap pan, then open overhang and invert pan onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan and peel off plastic wrap.
• *Available at some cookware shops, The Baker's Catalogue (800-827-6836), and A Cook's Wares (800-915-9788).

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.