Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup water and crème de cassis in heavy medium saucepan. Bring to simmer, stirring frequently. Puree in processor. Strain into medium bowl, pressing on solids with spoon. Pour 3/4 cup puree into small bowl; cover and refrigerate to use later as sauce. Refrigerate remaining berry puree in medium bowl until cold. Transfer puree in medium bowl to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container and freeze. Puree 2 mangoes in processor. Measure puree and return 1 2/3 cups to processor. Reserve any remaining puree for another use. Add remaining 6 tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend well. Transfer mango puree to ice cream maker and freeze according to manufacturers instructions. Transfer sorbet to container and freeze. (Sauce and sorbets can be prepared 2 days ahead.) Scoop sorbets into parfait dishes or onto plates. Garnish with sliced mango and berries. Spoon sauce over. Serves 6. Bon Appetit August 1992
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|Serving Size: 1 Serving (1021g)|
|Recipe Makes: 1|
|Calories from Fat: 22 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 44.2mg||2 %|
|Potassium 1337.6mg||35 %|
|Total Carbohydrate 477.8g||141 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 461.5g|
|Protein 4.6g||7 %|
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Calories per serving: 1838
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