Mango And Raspberry Dessert

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 2/3 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 2 cups frozen mango sorbet, slightly softened (1 pint)
• 1 (6 ounce) package fresh raspberries (1 1/2 cups)
• 3 tablespoons butter, softened
• 2 (3 ounce) packages cream cheese, softened
• 2/3 cup powdered sugar
• 1 cup heavy whipping cream
• 3/4 cup peeled chopped fresh mango
• 1/2 teaspoon vanilla

Recipe

• 1 heat oven to 325°f
• 2 combine all crust ingredients in large bowl.
• 3 beat at medium speed, scraping bowl often, until mixture leaves sides of bowl and forms a ball.
• 4 press dough evenly onto bottom of ungreased 8- or 9-inch square baking pan with floured fingers.
• 5 prick all over with fork.
• 6 bake for 20 to 25 minutes or until set and edges are very lightly browned.
• 7 cool completely.
• 8 spread mango sorbet over cooled crust.
• 9 place raspberries in single layer over sorbet.
• 10 place in freezer until firm (about 30 minutes).
• 11 combine 3 tablespoons butter and cream cheese in large bowl.
• 12 beat at medium speed, scraping bowl often, until creamy.
• 13 add powdered sugar; continue beating until well mixed.
• 14 increase speed to high; beat, gradually adding whipping cream, until stiff peaks form.
• 15 stir in fresh mango and vanilla.
• 16 spread evenly over raspberries.
• 17 freeze until firm (4 hours or overnight).
• 18 let dessert stand 20 to 30 minutes to soften before cutting.