Few things make my children happier than the combination of mango and raspberry. Admittedly, there is DNA involved because I love it too. Add in there the juxtaposition of hot and cold, dense and airy, sweet and tart and you have the perfect carnival for the mouth. We make a Mango-Raspberry Bombe, which is McKayla's traditional birthday "cake." This is a slight variation: flavors are the same, but textures are added. It is also done in individual serving cups which makes everything a little more fun and fancy. This is a do-ahead, except for the last step. This makes 4 servings.
1 cup raspberries (fresh* or frozen)
3 Tbsp sugar
4 store bought dry ladyfingers**
1 cup mango sorbet - we usually use Haagen Daz
2 large egg whites
pinch of salt
Put sorbet in the fridge or on the counter to soften. In a food processor, process the thawed raspberries with 1 Tbsp of sugar. *If using fresh add a little liquid to process smoothly. Using a spatula and a fine strainer, pass the puree through into a small bowl. This will result in a seedless sauce.
Half the ladyfingers and dip each piece into raspberry puree and turn to coat thoroughly. Lay 2 halves side by side in the bottom of each 3/4 cup ramekin. Spoon the remaining puree into each ramekin and let stand for 10 minutes to absorb the puree. **You can also use other dried cake, but be careful that the result isn't pure mush.
Spoon 1/4 cup of sorbet in each cup and spread over the raspberry/ladyfingers in an even layer. Cover each ramekin with plastic wrap and freeze until firm.
While freezing, beat the egg whites and salt with a mixer, in a medium chilled bowl on high speed. Sprinkle 1 Tbsp of the sugar and beat until incorporated. Repeat with the last Tbsp. Beat until the whites are firm and shiny. Remove the ramekins and take off the plastic wrap. Spoon the whites on top of the sorbet. Make decorative swirls or peaks. Freeze until firm - about 3 hours.
Preheat the broiler. Set the ramekins on a baking sheet and broil for about 5 minutes, watching carefully. The meringues should be evenly browned, but not black. Serve immediately.