Bomb Ice Cream Cake

Ingredients:

Ice cream cake

• 950 ml mango sorbet, recipe included
• 710 ml softened raspberry sorbet
• 470 ml softened strawberry ice cream

Mango sorbet

• 3/4 cup sugar
• 5 large ripe mangoes, peeled and pitted
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon salt

Preparation:

1. Freeze an 8-inch (20 cm) diameter bowl. Once it's cold, place the mango sorbet in it and press it against the sides. If you have a similarly shaped bowl but 6-inch (16 cm) in diameter (for example, from a set), cover it with plastic wrap and press it into the sorbet to create a more even layer. Freeze the mixture for 30 minutes or until firm. Remove the 6-inch (16 cm) bowl.
2. Spread the softened raspberry sorbet in an even layer over the mango sorbet (use the 11 cm bowl from the set, wrapped in plastic wrap, to help with this). Freeze for another 30 minutes or until firm. Remove the 11 cm bowl.
3. Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until firm.
4. To get the finished ice cream, immerse the bowl in warm water up to the rim. Run a knife along the sides to loosen the dessert. Then turn it upside down onto a flat plate. You may need to use a flexible metal spatula to run it around the edge of the bowl to remove the dessert.
5. Freeze the ice cream cake until ready to serve. Serve cut into triangles.
   
   

   Mango sorbet

   
   Place sugar and 1/2 cup water in a small saucepan and cook until sugar dissolves.
   
   Place the mango in a food processor fitted with a steel blade and puree. You should get about 5 cups of mango. If you prefer a smoother sorbet, you can run the puree through a vegetable chopper fitted with a medium blade.
   
   Combine the mango with sugar syrup, orange juice, and salt and refrigerate until chilled. Freeze in an ice cream maker according to the manufacturer's instructions (the sorbet will be soft). Serve immediately from the ice cream maker.