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   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:    
      
   MMMMM   
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