Skip to main content

Frozen Mango, Blackberry Cassis, and Vanilla Mosaic

Image may contain Soap Food and Hot Dog
Frozen Mango, Blackberry Cassis, and Vanilla MosaicRomulo Yanes
  • Active Time

    20 minutes

  • Total Time

    4 1/4 hours

If you're searching for a showstopping dessert (that is secretly easy to make) to serve company, look no further. Each gorgeous — and delicious — tricolored slice is a canvas of decorative swirls: vibrant orange, deep purple, and creamy white.

Ingredients

Makes 10 to 12 servings

2 pints mango sorbet (4 cups)
1 pint vanilla ice cream (2 cups)
6 ounces fresh blackberries (1 1/2 cups)
1/4 cup sugar
2 tablespoons crème de cassis (black-currant liqueur)
Equipment: a 9- by 5- by 3-inch loaf pan or other 7- to 8-cup capacity mold

Preparation

  1. Step 1

    Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.

    Step 2

    Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.

    Step 3

    Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side.

    Step 4

    Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.

    Step 5

    To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.

    Step 6

    Cut mosaic into 1/2-inch-thick slices.

Cooks' note:

Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Frozen Mango, Blackberry Cassis, and Vanilla Mosaic?

Leave a Review

  • Well North Carolina....it just looks like you can't cook something that doesn't even have to be cooked. Let me guess. You chintzed and didn't use Haagen Daz. When will people learn? Quality in and quality out. This was THE MOST REQUESTED dessert at my restaurant. Brilliant. Just Brilliant. And so simple

    • duardonme

    • Montana

    • 3/11/2015

  • So easy and looks so pretty. I use frozen blackberries and don't strain the puree because I like the texture contrast of the seeds.

    • ss84

    • 10/26/2014

  • I have to thank the review from the Cook from Montreal. I too thought everything was too soft - an melting quickly but I continued on and this dessert ROCKED. It looks pretty, has wonderful flavorings. A perfect ending to a meal. I used half the sauce in the dessert and saved some for plating. Next time I will just make double the sauce. Don't change the ice cream flavors. One recipe there is no need to mess with.

    • cmoran333

    • NJ

    • 9/2/2014

  • A showstopper! And so easy.

    • jsbjk

    • Winnetka, IL

    • 2/3/2014

  • Wow! I used 1 each mango sorbet, raspberry sorbet, and vanilla bean ice cream. So beautiful and easy too. Bonus - it tastes as good as it looks.

    • gumboboy

    • Rochester, NY

    • 9/15/2013

  • A real hit with our gourmet group! Expecially great in the hot summer months. I too, used Chambord - just as good. Served it with some fresh blackberries and mint.

    • Anonymous

    • Caliofrnia

    • 8/7/2013

  • This was really beautiful and tasty. I used frozen blackberries and Chambord raspberry liqueur because I couldn't find black currant.

    • lindseymwood

    • 5/13/2013

  • So easy to make and my guests loved it. I used 2pints of blackberries 1/3 cup sugar and 3 tbs cassis. Unfolding takes practice

    • DZM16

    • Media,ps

    • 3/9/2013

  • I choose this recipe to take to a friends house that has gluten allergies. I personally was not that impressed with this recipe. It was good, not great. I do recommend if you make it, that you double the blackberry sauce because the mosaic served with this on top saved it from being rather boring. That being said, everyone was impressed by its beauty!

    • Anonymous

    • Durham, NC

    • 7/5/2012

  • I served this at a ladies' book club lunch and everyone wanted the recipe. It definitely made a good impression. In my experience the recipe serves 8 -10. I made a second dessert using raspberry, and mango sorbet along with vanilla ice cream. The raspberry seemed too sweet. There is something about the mango combined with the blackberry sauce that is unusually wonderful! I also made extra sauce as suggested in other reviews. This is an easy and wonderful dessert especially for the summer months.

    • Anonymous

    • Chicago, IL

    • 6/21/2012

  • WOW! So easy and so good! Not to mention BEAUTIFUL! Perfect for a hot summer night! One addition: to make it more 'cake like' I put a one inch thick layer of pound cake on the top before I put in the freezer so that when I took it out to serve and flipped it over - it would be ice cream/sorbet on top with cake on the bottom. BIG HIT!

    • RWeitz

    • 6/14/2011

  • Truly one of the biggest dessert winners I have ever made. My guests have literally gasped when I serve this.

    • annbrklyn

    • brooklyn, ny

    • 3/4/2011

  • Excellent,my new summer favorite! So easy to make & a great combo of flavors. Doubled the sauce to use for other desserts, such as over pound cake & vanilla ice cream. A great surprise & a keeper!

    • Anonymous

    • Oak Park, IL

    • 6/15/2010

  • Worked exactly as promised - a bit expensive to assemble, but beautiful to present.

    • maghols

    • Dallas, TX

    • 9/20/2008

  • Foolproof and fast. Tastes as good as it looks, and gets lots of compliments.

    • Anonymous

    • idaho

    • 8/13/2008

Read More
Vanilla ice cream, espresso-spiked fudge, and lots (and lots) of chocolate cookie crunchies.
Adding a healthy glug of olive oil to shortbread dough causes what are already tender cookies to dissolve into crumbs in your mouth.
The best peanut butter brownie recipes prioritize the chocolate and peanut butter flavors equally.
These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.
All the comfort of jam-filled thumbprint cookies in a striking, reimagined shape—and a streamlined, less-fussy process.
This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.
This nut pie recipe with chocolate chips and bourbon keeps things simple and honors the hallmarks of a classic Derby pie.
These foolproof, ice-cream-filled choux buns make the perfect dessert for two.