If you’re searching for a dessert that delivers a burst of sunshine in every spoonful, look no further than the Layered Raspberry and Mango Sundae. This vibrant treat features luscious raspberry compote, silky-smooth mango puree, classic vanilla ice cream, and clouds of whipped cream—all beautifully stacked and finished with bright garnishes. It’s the kind of dessert that feels special yet comes together in no time, making it ideal for summer celebrations or a joyful finish to any meal. The Layered Raspberry and Mango Sundae is utterly irresistible, whether you dress it up with pistachios and mint or keep it delightfully simple.
Ingredients You’ll Need
-
Raspberry Compote:
- 1 cup fresh or frozen raspberries
- 1 tablespoon sugar (optional)
Mango Puree:
- 1 cup fresh or frozen mango chunks
- 1 tablespoon lime juice
Additional Ingredients:
- 2 cups vanilla ice cream or frozen yogurt
- 1/2 cup whipped cream
- 2 tablespoons chopped pistachios or shredded coconut (optional)
- Fresh mint leaves for garnish (optional)
How to Make Layered Raspberry and Mango Sundae
Step 1: Prepare the Raspberry Compote
Start by placing your raspberries in a small saucepan over medium heat. Sprinkle in the sugar if you’re using it, then cook gently for 3 to 5 minutes, stirring occasionally. The raspberries will soon soften, break down, and release their juices, turning into a glossy, gorgeous compote. Set it aside so it can cool a little before layering.
Step 2: Make the Mango Puree
Next up, grab your blender and toss in the mango chunks along with the lime juice. Blend until completely smooth—this should only take a few moments. The resulting puree should be fragrant, vividly golden, and irresistibly luscious, practically begging to be spooned over cool ice cream.
Step 3: Assemble the Layers
Now comes the best part—the assembling! Spoon some of the raspberry compote into the bottom of each serving glass or bowl. Add a scoop of vanilla ice cream right on top, followed by a layer of mango puree. Repeat the layers once more for a stunning striped effect that showcases all those brilliant colors and flavors.
Step 4: Add Whipped Cream and Toppings
Finish your Layered Raspberry and Mango Sundae by swirling whipped cream generously over the top. For extra flair and a satisfying crunch, sprinkle with chopped pistachios or shredded coconut. If you have mint leaves, tuck a few in as a garnish for a fresh, inviting look.
Step 5: Serve Immediately
This dessert is at its absolute best when served right away—while the ice cream is still perfectly cold, the fruit is vibrant, and the layers are picture-perfect. Hand your guests a spoon and watch those smiles bloom!
How to Serve Layered Raspberry and Mango Sundae
Garnishes
A little garnish goes a long way in making your Layered Raspberry and Mango Sundae memorable. Think a generous dollop of whipped cream, a scattering of chopped pistachios or coconut for texture, and a sprig of fresh mint to add a burst of color and freshness. These finishing touches make each sundae feel truly special.
Side Dishes
Pair your sundae with a crisp, buttery wafer cookie or a slice of pound cake to add a delightful crunch and a touch of elegance. A cup of espresso or a glass of chilled dessert wine can turn this into a standout finish for a summer dinner or celebratory brunch.
Creative Ways to Present
Jazz things up by serving your Layered Raspberry and Mango Sundae in clear mason jars, vintage parfait glasses, or even colorful teacups for a playful twist. For a festive touch, rim the glasses with a little shredded coconut or crushed nuts before assembling the layers. Don’t forget to experiment with layering styles—try diagonal stripes or swirl the raspberry and mango together for a marbled look!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra components, store the raspberry compote and mango puree in separate airtight containers in the fridge. They’ll keep beautifully for up to three days, ready to be layered with fresh ice cream at a moment’s notice. Once fully assembled, the sundae is best enjoyed fresh for maximum flavor and texture.
Freezing
While it’s best not to freeze the assembled Layered Raspberry and Mango Sundae (the textures can change), you can prepare the compote and puree ahead and freeze them separately for up to a month. Thaw gently in the refrigerator before using so they’re bright and spoonable, then assemble your sundaes as desired.
Reheating
If you want to warm up the raspberry compote before assembling, simply reheat it in a small saucepan over low heat, stirring until just warmed through. This can intensify the flavors and offset the cold, creamy ice cream for an irresistible contrast.
FAQs
Can I use store-bought raspberry sauce and mango puree?
Absolutely! If you’re short on time or just looking for ultimate convenience, high-quality store-bought sauces are delicious in the Layered Raspberry and Mango Sundae. Just make sure they’re not too sweet so the fruit flavors really shine through.
Can I make this dessert vegan or dairy-free?
Definitely! Substitute your favorite dairy-free vanilla ice cream or frozen yogurt, and use coconut whipped cream for a fully plant-based Layered Raspberry and Mango Sundae. The flavors are just as bright and dreamy.
What if I don’t have fresh fruit?
No problem—frozen raspberries and mango work wonderfully here. Just allow them to thaw a bit before using so the flavors and textures blend smoothly into compote and puree.
How long can I store the fruit layers?
Both the raspberry compote and the mango puree can be made ahead and kept in the fridge for up to three days. Give them a quick stir before assembling, and you’re all set for speedy sundae magic!
Is this recipe suitable for kids?
Children tend to love the vibrant colors and playful layers of the Layered Raspberry and Mango Sundae, plus it’s easy to adjust the tartness or sweetness to suit young tastes. Let them help with layering and adding toppings for even more fun!
Final Thoughts
This sunny, fruit-forward dessert is a joy to make and even more delightful to share. Whenever you need a simple, uplifting treat, keep the Layered Raspberry and Mango Sundae in your back pocket—it’s perfect for celebrating summer, surprising loved ones, or just savoring a beautiful bowlful of color and flavor. Give it a try, and watch it become a new favorite at your table!
Print
Layered Raspberry and Mango Sundae Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries, tropical mango, creamy vanilla ice cream, and airy whipped cream with this Layered Raspberry and Mango Sundae. This easy-to-make dessert is perfect for summer or anytime you crave a refreshing treat.
Ingredients
Raspberry Compote:
- 1 cup fresh or frozen raspberries
- 1 tablespoon sugar (optional)
Mango Puree:
- 1 cup fresh or frozen mango chunks
- 1 tablespoon lime juice
Additional Ingredients:
- 2 cups vanilla ice cream or frozen yogurt
- 1/2 cup whipped cream
- 2 tablespoons chopped pistachios or shredded coconut (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Raspberry Compote: In a small saucepan over medium heat, combine the raspberries with sugar (if using) and cook for 3–5 minutes until softened and syrupy. Set aside to cool slightly.
- Mango Puree: In a blender, puree the mango with lime juice until smooth.
- Assembly: To assemble, place a spoonful of raspberry compote at the bottom of each glass or bowl, followed by a scoop of vanilla ice cream, then a layer of mango puree. Repeat the layers once more. Top with whipped cream and sprinkle with chopped pistachios or coconut if desired. Garnish with fresh mint and serve immediately.
Notes
- This sundae is just as delicious with dairy-free ice cream and coconut whipped cream.
- You can also use store-bought raspberry sauce and mango puree to save time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sundae
- Calories: 290
- Sugar: 32g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
