Mango-Raspberry Frost

Peel and dice the mango, removing the pit, then place the chunks into a blender and puree until completely smooth. Set the mango puree aside in a separate bowl.

Rinse the raspberries and blend them separately into a smooth puree, then press the mixture through a fine mesh sieve to remove the seeds. Set the strained raspberry puree aside.

Combine the milk with the mango puree and stir until fully incorporated, creating a smooth and creamy mango base mixture.

Gently fold the whipped cream into the mango-milk mixture using a spatula, being careful not to deflate the cream so the final dessert remains light and airy.

Pour half of the mango cream mixture into a freezer-safe container, then drizzle half of the raspberry puree over the top. Repeat the layers with the remaining mango cream and raspberry puree.

Using a skewer or thin knife, gently swirl through the layers to create a marbled effect without fully mixing the two flavors together.

Cover the container tightly with a lid or plastic wrap and place it in the freezer, stirring the mixture every 30 minutes for the first two hours to prevent large ice crystals from forming.

Once the dessert is fully frozen and set, remove it from the freezer and let it stand at room temperature for 5 minutes before scooping and serving.