Instructions: In two separate nonreactive saucepans, place the mango in one 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.

This recipe yields 6 to 8 servings.

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