Grilled Mango, Peach Melba With Raspberry Sorbet

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   Prepare charcoal or gas grill to low/medium heat. Combine first 3 ingredients in a small saucepan, simmer 5 minutes (on stovetop or grill side burner), remove sauce from heat. Meanwhile, cut peach in half and remove the pit. Peel mango and cut in half along pit. Trim around pit and set aside remaining small pieces. Grill peach halves 4 minutes per side, basting with sauce twice; grill mango halves 2 minutes per side, basting twice. Remove both from grill and roughly chop. Gently mix in mango side pieces, remaining sauce and raspberries. Divide into 2 bowls and top each with sorbet and optional frozen yogurt, if desired. Garnish with mint leaves if desired.

* Per serving · 4 servings · Values may vary.

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