This delightful frozen dessert is an array of fruity flavors and bright colors. A mixture of cookie crumbs, coconut and pistachios separates the mango, raspberry, and sorbet layers.

Source: Family Circle

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Recipe Summary

prep:
45 mins
freeze:
8 hrs or overnight
stand:
1 hr 30 mins
Servings:
12
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Ingredients

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Garnish:

Directions

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  • Combine the cookie crumbs, flake coconut and pistachios in a medium-size bowl.

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  • About 30 minutes before starting to prepare the torte, remove the mango sorbet from the freezer and let stand at room temperature until softened enough to be spreadable.

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  • Spread the softened mango sorbet evenly over bottom of 9 x 2-1/2-inch springform pan. Sprinkle top with half (about 1-1/8 cups) of crumb mixture. Place in freezer until firm, 1-1/2 to 2 hours.

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  • About 30 minutes before adding second layer to torte, remove raspberry sorbet from freezer to soften at room temperature.

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  • Prepare raspberry layer in same manner as mango layer in Step 3, covering top with remaining crumb mixture. Return to freezer.

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  • About 30 minutes before adding third layer, remove lemon sorbet from freezer to soften at room temperature.

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  • Prepare lemon layer as other two layers, but without crumbs. Freeze until solid, 4 hours or overnight.

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  • About 10 minutes before serving, remove the torte from the freezer. Remove the side of the springform pan. Let stand at room temperature until slightly softened.

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  • Garnish the top of the torte with the chopped mango, fresh raspberries, chopped shelled pistachios and grated lemon rind. Serve the torte immediately, slicing into wedges.

Nutrition Facts

294 calories; total fat 7g; saturated fat 2g; cholesterol 2mg; sodium 73mg; carbohydrates 58g; fiber 3g; protein 2g.
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