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Title: Coconut Macaroon & Mango Bombe
Categories: Five, Fruits, I scream
Yield: 4 servings

1 c Coconut macaroons; fine
- chopped
1 pt Coconut sorbet or ice cream;
- softened
2/3 c Diced mango from 1 lg ripe
- mango; more for garnish
1 pt Mango sorbet; softened

In a 2 1/2 quart bowl, mix the macaroon pieces with the
coconut sorbet or ice cream until well combined; spread
the mixture around the bottom and sides of the bowl in
an even layer. If the ice cream is too soft to spread,
put it in the freezer for 15 minutes and try again. Once
you've got an even layer, place the bowl in the freezer
for 2 hours until thoroughly frozen.

Spread the diced mango all over the macaroon-studded ice
cream or sorbet and freeze for 30 minutes. Fill it with
the mango sorbet, smoothing the top, and freeze for 2
hours.

Remove from the freezer and set it in a bowl of warm
water for 1 to 2 minutes to loosen it. Place a plate
over the bowl, invert it and unmold the bombe. Serve
immediately, garnished with more mango cubes.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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