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Tropical Mango Melba

Source of Recipe


The Everett Herald






List of Ingredients



• 1 ripe mango
  
• 2 cups fresh or frozen raspberries
  
• 1/4 cup sugar
  
• 1 pint vanilla ice cream or coconut sorbet
  
• Optional garnish: Toasted almonds, additional raspberries
  






Instructions



1. On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks." With a knife, carve out the flesh in a single piece, cutting as close to the skin as possible.
   
   
2. Cut each mango cheek into 10 slices. Peel center section of mango. Cut off the remaining fruit; place in a blender. Add raspberries and sugar to mango in blender; whirl until smooth.
   
   
3. On each of 4 dessert plates, arrange 5 slices of mango in a fan pattern. Top with one scoop of ice cream and mango-raspberry sauce. Sprinkle with toasted almonds and raspberries, if desired.
   
   Makes 4 servings.