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While the three-layer strawberry ombré ices is a classic dessert, we wanted to change things up with this mango-flavored version. Don’t love mango but still want to serve a refreshing ombré dessert? Substitute the mango for any fruit you prefer.
5 cups Beleaves Frozen Mango
1/2 cup water
4 tablespoons Gefen Lemon Juice
10 ounces heavy cream
3 tablespoons sugar
Gefen Instant Vanilla Pudding mix (optional, see tip)
6 clear dessert glasses
star decorating tip
fresh or edible flowers, to garnish
In a high-speed blender, purée the mango, water, and lemon juice until smooth and creamy. Set aside two cups for steps 4 and 5.
Fill the bottom of the dessert glasses with a layer of the sorbet mixture and place in the freezer to set.
In a bowl, beat the heavy cream and sugar until stiff peaks form.
For the second layer, gently mix (with a spoon) one cup of the reserved sorbet mixture and four tablespoons whipped cream in a separate bowl. Layer over the sorbet in the glasses and freeze until set.
For the third layer, gently mix the remaining one cup sorbet mixture with 3/4 cup whipped cream in another bowl. Add a layer of this to the glasses.
Transfer the remaining whipped cream to a pastry bag fitted with a star tip and pipe on top of the layers. Return to the freezer and keep frozen until serving.
Garnish with fresh or edible flowers.
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