• Cooking Time:
  • Servings: 9
  • Preparation Time: 20


  • Crust Ingredients:
  • 1 1/4 cups all-purpose flour
  • 2/3 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon almond extract
  • Filling
  • 2 cups (1 pint) frozen mango sorbet, slightly softened
  • 1 (6-ounce) package (1 1/2 cups) fresh raspberries
  • Topping
  • 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


  • 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.


This light dessert recipe features sorbet, fresh raspberries and a mango mousse layered on top of a shortbread crust.

Recipe Tip:

Prepare this dessert the night before entertaining so you can save time the next day to prepare your main meal.

Categories: Dessert  Frozen  Pie 

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