| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 2 pints Mango Sorbet, recipe follows
- 1 1/2 pints good raspberry sorbet, softened
- 1 pint good strawberry ice cream, softened
Instructions
- Freeze an 8-inch bowl. When it’s cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
- Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
- To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
- Directions
- Mango Sorbet:
- 3/4 cup sugar
- 5 large ripe mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
- Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
- Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer’s directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
- Yield: 1 1/2 quarts; 6 servings
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 167 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 24 mg |
Reviews
Oh my gosh this recipe is so good it is perfect for the summer and is mouth watering I switched up the layers to the outside layer being watermelon and then for the middle layer it’s strawberry and vanilla ice cream for the inside basically the last layer and it was so good
Looks good but can you substitue in regular ice cream with different flavors like chocolate and coffee?
This was one of the best summer desserts I have had! This bombe was easy to make and was even better if you decided to make the mango sorbet yourself following the recipe. Topped with a rasberry drizzle, (raspberries, sugar, and water put in a blender) whip cream, and some strawberries to garnish. Overall, EXCELLENT!
My friends raved about this and all wanted the recipe. A perfect summer dessert!
i have a vitamix machine which is a blender that can make soups and ice creams would that work as an ice cream machine?
i learned to make bombe in school but we use nestle cream..
and when i tried in my home i use evaporated milk instead of water to dissolve the sugar.. hehehehe… the texture become deformed but its yummyyy… ofcourse im the 1 hu make… hehehe joke..
The mango sorbet is one of the best things I have ever tried. Delicious combination, and easy to make. The mango recipe as shown made enough for 2 batches of sorbet for my little icecream freezer. Just delicious.
This recipe is fantastic! I love how such a simple recipe and simple process can turn out such a fabulous, professional looking dessert! I don’t think this recipe should be rated intermediate because it is really easy to do. I made it for the first time for Easter this year and everybody loved it! My friends and family were super impressed and I get such satisfaction out of impressing people with my food or desserts.
It’s the perfect dessert to close the pallate after a heavy meal…nice, light and refreshing! Great for Spring or Summer. I imagine it would be able to be done with just about any flavor of ice cream or sorbet. Not sure, may have to test that out.
I would recommend using the nesting bowls to help mold each flavor…I have the Williams-Sonoma set and it worked perfectly!
made this for thanksgiving this year and it tasted awesome. everyone loved it and it looked beautiful. the 3 flavors are great together and i used already made for all 3 flavors. haaggen dazs makes a great raspberry and mango sorbets that i used and breyers for the strawberry ice cream. the raspberry is tarty, the mango is sweet, and the strawberry gives some creamyness… i used the ice cream on the outside (1st layer in bowl) and had a difficult time releasing it onto a platter. use saran wrap on the bowl and to push in each layer thereafter. LOVE IT!!!
i did not use strawberry icecream i used a blueberry swirl instead,but overall it was AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!