Fresh Mango and Papaya Sorbet Parfait - mango

Method

• In 2 separate nonreactive saucepans, place the mango in 1 and the papaya in the other.
• Add 1 cup of sugar and 2 1/2 cups of water to each pan.
• Place over medium heat and bring to a boil.
• Cook for 2 minutes.
• Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth.
• Remove and strain through a fine mesh strainer.
• Set aside.
• Wash out the cup of the blender and puree the papaya mixture until smooth.
• Remove and strain through a fine mesh sieve.
• In an ice cream maker, process each mixture, separately, according to manufacturers directions.
• Slice the strawberries and place in a mixing bowl.
• Add the remaining 1/2 cup of sugar and mix well.
• Cover and refrigerate for at least 30 minutes.
• To serve, lay some of the cubed Angel Food Cake over the bottom of each balloon wine glass or serving bowl.
• Place two small scoops of the mango sorbet over the cake.
• Spoon some of the berries over the top.
• Repeat with the remaining cake, papaya sorbet and berries.
• Garnish with a sprig of fresh mint.