Coconut Macaroon and Mango Bombe

Name: Coconut Macaroon and Mango Bombe
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup coconut macaroons, finely chopped; 1 pint coconut sorbet or ice cream, softened; 2/3 cup diced mango from 1 large ripe mango, more for garnish; 1 pint mango sorbet, softened

By Melissa Clark

Total Time: 30 minutes
Rating: 4(69)
Comments: Read comments

This is a cheater's version of those fancy iced bombes from the ’80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative mold.

Here, a layer of mango ice cream swirled with fresh mango sits beneath a layer of macaroon-studded coconut ice cream. It's a stunning dessert, perfect for a dinner party, and quicker to put together than the time you'll spend locating the macaroons at the supermarket.

Featured in: Ice Cream Favorites Grow Up

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Ingredients

Yield:4 servings

1cup coconut macaroons, finely chopped
1pint coconut sorbet or ice cream, softened
⅔cup diced mango from 1 large ripe mango, more for garnish
1pint mango sorbet, softened

Ingredient Substitution Guide

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Preparation

Step 1
In a 2½-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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

69 user ratings

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Comments

Cat M7 years ago

Starting this recipe this morning. Remembered (from the 80's!) that nesting another smaller bowl inside the 2 1/2 qt bowl helps "level" the softened ice cream and keep its shape until frozen. Worked like a charm and now I'm on to the next layer.

Have to say that making and serving bombes back in the day was always a hit with dinner guests and kids alike. I'm looking forward to being the star "baker" tonight, with very little actual work involved.

Jo the Girl7 years ago

Wegman's has a coconut ice cream swirled with mango sorbet. It comes in pints and I think it would be perfect for this recipe.

susanb4 years ago

What would be the point? This is basically an ice cream cake in the shape of a bombe. The main ingredient is the ice cream or sorbet.

Roberta4 years ago

I put this in individual silicone molds, more as an ice cream cake. I put the mango on top as it would show the design best and used the leftover macaroons for a cake base. The mold peeled off easily. I would skip the mango pieces next time as they didn’t add anything and I didn’t love biting into frozen mango

Béa Chahine5 years ago

I wonder....... can we do this without the ice cream? Just a thought.

susanb4 years ago

What would be the point? This is basically an ice cream cake in the shape of a bombe. The main ingredient is the ice cream or sorbet.

Jo the Girl7 years ago

Wegman's has a coconut ice cream swirled with mango sorbet. It comes in pints and I think it would be perfect for this recipe.

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