3 cups vanilla ice cream or frozen yogurt, softened

3 mangoes, peeled, seeded and sliced, or 2 papayas, peeled, seeded and sliced

1 tablespoon lime juice

2 tablespoons cachaca (or other eau de vie) or white rum

Sprigs of mint, for garnish

In a food processor or blender (you may need to work in batches) blend the ice cream with the mango until smooth. Add the lime juice and cachaca (or rum), and quickly blend some more, pulsing on and off. Pour the mixture into a glass serving bowl. Refrigerate or serve at once, decorated with the mint sprigs.

Serves 6.

For information on cooking classes, call Yara Roberts, 617-262-8455 or fax 617-267-0786.

For Brazilian ingredients, Roberts suggests International Market, 365 Somerville Ave., Somerville (near Union Square). Telephone: 617-776-1880.