Name: Frozen Mango Raspberry Terrine
Yield: Makes 10 to 12 servings
Ingredients: 2/3 cup sugar; 1 cup water; 15 ounces fresh raspberries (3 cups); 1 1/2 tablespoons fresh lemon juice; 2 pints mango sorbet; 2 pints superpremium mango ice cream; Accompaniment: diced mango (optional); an ice cream maker; a 12- by 4 1/2- by 3-inch loaf pan* or other 8-cup mold

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Frozen Mango Raspberry TerrineSang An

We discovered that store-bought mango sorbet and ice cream were so good we could do little to improve upon them. But most store-bought raspberry sorbet lacked the color, tang, and true berry flavor of homemade.

Cooks' notes:

·Raspberry sorbet can be made 3 days ahead. Soften in refrigerator about 30 minutes before using.
·Assembled terrine can be frozen up to 3 days.

Recipe notes

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