Mango Strawberry Sorbet Torte Recipes

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MANGO-STRAWBERRY SORBET TORTE



Mango-Strawberry Sorbet Torte image

Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Lime peel twists
Fresh strawberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
  • Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
  • Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
  • In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 30 g, TransFat 0 g

MANGO-STRAWBERRY SORBET TORTE



Mango-Strawberry Sorbet Torte image

Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.

Categories     Dessert

Time 5h25m

Yield 16

Number Of Ingredients 13

Cake
1 box Betty Crocker* SuperMoist* White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups/500 mL) mango sorbet, softened
1 pint (2 cups/500 mL) strawberry sorbet, softened
Frosting
1 1/2 cups (375 mL) whipping cream
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) grated lime peel
2 tbsp (25 mL) lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries

Steps:

  • Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 15x10x1-inch baking pan with sides (jelly roll pan) with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
  • Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
  • Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
  • In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 16 Servings, Sodium 220 mg, Sugar 30 g, TransFat 0 g

MANGO SORBET DESSERT



Mango Sorbet Dessert image

Here's an all-around wonderful dessert recipe that's easy to whip up and packed with fruity flavor. -Katie Rose, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup seedless raspberry preserves
1 tablespoon orange juice
1/4 teaspoon almond extract
4 slices angel food cake
4 scoops mango sorbet
1 cup fresh raspberries
1/4 cup sliced almonds

Steps:

  • In a small microwave-safe bowl, combine preserves and orange juice. Microwave, uncovered, on high until heated through, about 30 seconds. Stir in extract., Divide cake slices among four dessert plates. Top each with sorbet, preserve mixture, raspberries and almonds.

Nutrition Facts : Calories 376 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 86g carbohydrate (62g sugars, Fiber 3g fiber), Protein 3g protein.

STRAWBERRY MANGO SORBET



Strawberry Mango Sorbet image

This is fresh, really simple and will keep in a freezer container...if you don't eat it all the first day. -Sandra Vachon, Saint-Constant, Quebec

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 quart.

Number Of Ingredients 5

3/4 cup sugar
1-1/2 cups water
1-1/2 cups chopped peeled mangoes
1-1/2 cups fresh strawberries, halved
1/4 cup lime juice

Steps:

  • In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

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