Layered Sorbet.(my way)

Ingredients:

Mangoes 3-4 ripe, pulpy & large
Raspberries 2 cups(fresh/frozen)
Vanilla/butter pecan ice cream 1 cup
Sugar syrup freshly prepared 1-2 cup
3 Glass bowls – 3 different sizes.

Method:

Remove pith and skin the mangoes, puree them. Mix with enough sugar syrup.

Blend raspberries with sugar syrup and set aside aw well.

Now pour this mango puree into the largest bowl(no:1) till the bowl is 3/4 th full.

Now gently immerse the second medium sized bowl(from the back) and push the mango puree to the trim. Freeze this set up.

When they got well freezed. Tap gently and remove the medium sized bowl. I used watm water…to remove tho’.

Now to this mango bowl, gently add raspberry puree too. 3/4 th way, now use smallest bowl/cup. Like the same way. Push till rim. Freeze.

When they are frozen, remove the bowl and fill the area with vanila ice cream.

Freeze them! Then topple upside down, slice and serve chilled.