MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Layered Mango And Raspberry Dessert
Categories: Frozen dess, Indian
Yield: 1 Batch

MMMMM-------------------------CAKE LAYER------------------------------
4 sl Pound cake; up to 5 sl
1 tb Rum; mixed with:
1 ts Powdered sugar
Fresh raspberries & mango;
- to serve

MMMMM--------------------MANGO ICECREAM LAYER-------------------------
20 oz Mango ice cream; softened
1/3 c Mango puree

MMMMM----------------------RASPBERRY LAYER---------------------------
2 pt Fresh raspberries
1 1/2 ts Fresh lemon juice
1 tb Sugar; up to 3 tb, to taste

MMMMM--------------------WHIPPED CREAM LAYER-------------------------
1/2 c Heavy cream; cold
1 tb Sugar; up to 2 tb
2 dr Vanilla; up to 3 dr

MMMMM----------------------TOP MANGO LAYER---------------------------
1 c Mango puree
1/8 ts Green cardamom powder
1 tb Sugar; up to 2 tb
- (optional)

Line a 6" cake pan with plastic cling film such that the film covers
the edges of the pan. This makes it easier to pull out the entire
round once it has frozen.

Pulse the cake slices lightly in your food processor. You could
arrange the cake slices as it is on the bottom of the pan too. Soak
the cake with the rum mixture. Freeze for 30 minutes.

Meanwhile, prepare the other layers. In a bowl, mix the softened
ice-cream with 1/2 cup mango puree and set in the fridge.

In another bowl, macerate the raspberries in sugar and lemon juice
and let stand for 15 to 20 minutes. At the end of 15 minutes, using a
fork, mash the raspberries or you could blend them into a smooth
puree. Save about 1/3 cup of this raspberry sauce to serve later.
Refrigerate until ready to use.

In a 3rd bowl, lightly whip up heavy cream with sugar & vanilla until
it gets thickish. You don't even need to go to soft peaks stage.
Refrigerate until ready to use.

In another bowl, whisk the mango puree, cardamom powder and sugar (if
using, depends on how sweet you want the top layer) and refrigerate.

Now, take out the cake pan and top the sponge cake layer with mango
ice cream layer. Set in the freezer for 45 minutes to 1 hour until
the ice cream is firm. Add the raspberry layer next followed by cream
and mango puree layer. Its just the matter of letting the previous
layer set in the freezer before you add the next one. Once all the
layers are done, let the dessert set in the freezer for at least 4 to
5 hours until completely firm and solid.

Slice using a sharp knife dipped in hot water and immediately serve
chilled with fresh fruit and raspberry sauce.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
layered-mango-and-raspberry-dessert.txt>

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