Cooking With the Ninja: Desserts 2

What you need:

2 mangoes, peeled and chopped
1 pint strawberries, sliced
1 lime juiced
8 cups ice
Mint leaves, for garnish

What you do:
Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like snow.
Put the crushed ice into serving dishes or glasses; I use margarita glasses
Pour the fruit puree over each one evenly.
Garnish with mint; serve immediately.

What you need:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
1 quart vanilla ice cream

Position a rack in the middle of the oven and preheat to 375 degrees F.
Halve the nectarines along their natural seam, but leave skins on.
Cut each half into 3 wedges.
Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish.
Dot the top of the fruit with the pieces of butter.
Whisk the flour, sugar, baking powder, and salt in a medium bowl.
Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain.
Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces.
Whisk together the egg and cream and stir into the dry ingredients to make a loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps.
Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour.
Cool cobbler about 20 minutes.