Directions

1. Place cake slices on baking tray lined with parchment paper.
2. Mound about 2/3 cup ice cream on each cake slice, quickly smoothing sides with thin knife or spatula. Refreeze for about 2 hours to harden ice cream. Spoon diced mango equally on ice cream, return to freezer.
3. To make meringue, beat egg whites in large bowl with electric mixer until foamy. Add cream of tartar and continue beating, slowly adding 3/4 cup of sugar, until meringue forms stiff glossy peaks.
4. Place meringue in large pastry bag fitted with a medium star tip. Pipe meringue evenly over ice cream "mounds" covering all surfaces. Return to freezer for 1 hour or until serving time.
5. To make sauce, combine raspberries, lemon juice and remaining 1/4 cup sugar in blender or food processor container. Cover; blend until almost smooth.
6. Strain berry mixture through fine mash strainer into medium bowl, using back of wooden spoon to separate juice from seeds. Refrigerate, cover until serving time.
   
7. To serve, place baking tray directly from freezer to hot oven and bake at 500°F., for 1 to 2 minutes until lightly brown. Place each "Baked Hawaii" on individual serving plates. Spoon raspberry sauce around each plate. Garnish each with sprig of mint and additional raspberries, if desired.