Mango sorbet ice cream bombe

The Community cooks up some gastronomical temptations to make your guests crave for more
The Community By Roselou Warren
Published on September 1, 2014
mango sorbet icecream

Mango sorbet ice cream bombe is a lipsmacking dessert loved by all…


  • 2 cups of granulated sugar
  • 1 cup water
  • 6 cups mango, peeled and chopped
  • 4 tbsp pineapple juice
  • ¼ tsp salt
  • 28 ounces vanilla ice cream
  • Raspberry Sauce for garnish, optional
  • Fresh raspberries for garnish, optional
  • Mint leaves for garnish, optional


  • Pour sugar into a saucepan. Add water
  • Bring the mixture to a simmer
  • Turn down the heat and simmer for 5 minutes to thicken the mixture
  • Do not allow the sugar to caramelise
  • Pour it into a bowl to cool and set aside
  • Peel and chop mangoes. Add pineapple juice and salt. Make a fine puree
  • Add ½ of the simple syrup and process until there are no lumps of mango. The mango puree should be rather tart to complement the creamy vanilla ice cream
  • Chill the mango puree and the ice cream freezer overnight. Pour the puree into an ice cream freezer and process for 20 mins
  • Pour into a freezer proof bowl and freeze
  • To make individual plated desserts, thaw the mango sorbet to a temperature that allows you to stir it but is not melted
  • Scoop enough mango sorbet into chilled, individual moulds to coat the surface of the mould with ¼ inch thick layer of sorbet. Freeze the moulds until sorbet is hard
  • Fill the centre of the moulds with vanilla ice cream. Level the top of the mould
  • Freeze until solid all the way through
  • To make one large ice cream bombe, use a medium sized bowl or loaf pan for a mould. Freeze the mould overnight
  • Repeat the steps for the individual plated desserts using only the single mould
  • Use a slightly smaller frozen bowl to insert into the centre of the mould to hold the sorbet in place as it freezes. When the layer of the bombe is frozen, pour hot water into the smaller bowl or pan to loosen it and remove
  • Bring vanilla ice cream to a temperature that will allow it to be stirred. Fill the centre of the sorbet bombe with the ice cream. Level the top of the vanilla to ¼ inch below the edge of the outer sorbet
  • Freeze until hard
  • Top the ice cream with a layer of remaining mango sorbet and freeze overnight
  • Dip the mould in a bowl of hot water and turn the bombe out onto a serving dish
  • Cut the mold into slices with a hot knife Serve with raspberry sauce and fresh raspberries. Garnish with mint leaves

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