Crust Ingredients:
1 1/4 cups flour
2/3 cup softened butter
1/2 cup powdered sugar
1/2 teaspoon almond extract
Filling Ingredients:
2 cups frozen mango sorbet, slightly softened
1 1/2 cups fresh raspberries
Topping Ingredients:
3 tablespoons softened butter
6 ounces softened cream cheese
2/3 cup powdered sugar
1 cup heavy whipping cream
3/4 cup peeled chopped fresh mango
1/2 teaspoon vanilla
Heat oven to 325°F. Combine all crust
ingredients in large bowl. Beat at medium
peed, scraping bowl often, until mixture
eaves 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.
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You may want to prepare this dessert the
night before entertaining so you can save
time the next day to prepare your main
meal.
_____________________________________________________________
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