Raspberry Mango Fool

Peel and pit the ripe mangoes, then cut the flesh into chunks and place in a blender or food processor.

Add 7 ounces of the fresh raspberries to the mango, then blend until smooth.

Pour the mango-raspberry purée through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to remove any seeds and pulp; discard solids.

Whisk the lime juice and orange juice into the strained purée until well combined.

In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form, approximately 3-4 minutes.

Fold the peach schnapps and raspberry schnapps into the whipped cream gently until incorporated.

Gently fold the chilled mango-raspberry purée into the spiced cream in two additions, folding just until ribbons of fruit and cream are visible—do not overmix or the texture will become heavy.

Divide the fool among four serving glasses or bowls.

Garnish each portion with the remaining 2 ounces of fresh raspberries and serve immediately, or chill until ready to serve.