Mosaic Fruit Sorbet Recipe
Ingredients
| 1 pint mango sorbet, softened slightly | ||
| 2 cups strawberries, hulled and left whole | ||
| 1 ripe mango, peeled and cut into 1/2-inch cubes (about 1 cup) | ||
| 2 kiwi fruit, peeled and cut into 1/2-inch cubes (about 1 cup) | ||
| Flaked coconut | 2 Tablespoon, chopped | |
| Honey | 2 Tablespoon | |
| 1 pint raspberry sorbet, softened slightly | ||
Directions
1. Line a 9 x 5-inch loaf pan with plastic wrap so the plastic wrap hangs over the sides of the pan. Spread the softened mango sorbet into the bottom of the pan and cover with plastic wrap. Freeze until firm, 2-3 hours.
2. Cut the bottom off each strawberry so it stands upright. Arrange the strawberries on top of the mango sorbet, spacing the berries about 1 1/2 inches apart. Combine the mango, kiwi fruit, coconut, and honey in a bowl. Spoon the fruit mixture on top of the strawberries. Spread the raspberry sorbet over the fruit, spreading the sorbet to the edges of the pan, and cover with plastic wrap. Freeze until firm, 2-3 hours or overnight.
2. Cut the bottom off each strawberry so it stands upright. Arrange the strawberries on top of the mango sorbet, spacing the berries about 1 1/2 inches apart. Combine the mango, kiwi fruit, coconut, and honey in a bowl. Spoon the fruit mixture on top of the strawberries. Spread the raspberry sorbet over the fruit, spreading the sorbet to the edges of the pan, and cover with plastic wrap. Freeze until firm, 2-3 hours or overnight.
Chef
