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
Scale
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
