Coconut Macaroon and Mango Bombe

• 1 cup coconut macaroons, finely chopped
• 1 pint coconut sorbet or ice cream, softened
• 23 cup diced mango from 1 large ripe mango, more for garnish
• 1 pint mango sorbet, softened

1. 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.
2. If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again.
3. Once youve got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
4. Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes.
5. Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
6. Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it.
7. Place a plate over the bowl, invert it and unmold the bombe.
8. Serve immediately, garnished with more mango cubes.

coconut macaroons, coconut sorbet, mango, mango sorbet

Taken from cooking.nytimes.com/recipes/1013790 (may not work)