Name: Frozen Mango Raspberry Terrine
Yield: Makes 10 to 12 servings
Ingredients: 2/3 cup sugar; 1 cup water; 15 ounces fresh raspberries (3 cups); 1 1/2 tablespoons fresh lemon juice; 2 pints mango sorbet; 2 pints superpremium mango ice cream; Accompaniment: diced mango (optional); an ice cream maker; a 12- by 4 1/2- by 3-inch loaf pan* or other 8-cup mold

Image may contain Confectionery Food Sweets Dessert Hot Dog Creme and Cream

Frozen Mango Raspberry TerrineSang An

We discovered that store-bought mango sorbet and ice cream were so good we could do little to improve upon them. But most store-bought raspberry sorbet lacked the color, tang, and true berry flavor of homemade.

Cooks' notes:

·Raspberry sorbet can be made 3 days ahead. Soften in refrigerator about 30 minutes before using.
·Assembled terrine can be frozen up to 3 days.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crème Anglaise

The silky French vanilla sauce that goes with everything.