Dice the mango pulp and puree with the raspberries. Mix well with the powdered sugar and lemon juice, pour into a flat metal bowl and freeze in the freezer for 2-3 hours, stirring occasionally. Place in the refrigerator an hour before use.
Peel the mango and papaya and cut into strips. Arrange in a star shape on a dessert plate, place a scoop of sorbet in the middle.
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