Mango And Raspberry Dessert Recipes

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-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.

MANGO-RASPBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
• In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
• Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.