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1
Freeze an 8-inch bowl.
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2
When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl.
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3
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.
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4
Freeze the sorbet for 30 minutes or until firm.
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5
Remove the 6 1/2-inch bowl.
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6
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.
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7
Remove the 4 1/2 inch bowl.
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8
Finally, spoon in enough softened strawberry ice cream to fill the bowl.
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9
Freeze until hard.
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10
To unmold, dip the bowl up to the rim in warm water.
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11
Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate.
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12
You may need to run a flexible metal spatula along the edge of the bombe to release it.
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13
Freeze until ready to serve.
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14
Serve in wedges.
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15
3/4 cup sugar
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16
5 large ripe mangoes, peeled and seeded
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17
1/4 cup freshly squeezed orange juice
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18
1/4 teaspoon kosher salt
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19
Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves.
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20
Set aside.
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21
Place the mangoes in a food processor fitted with the steel blade and puree.
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22
You should have about 5 cups of mango.
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23
If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
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24
Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold.
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25
Freeze in an ice cream machine according to the manufacturer's directions.
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26
(The sorbet will be soft.)
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27
Serve directly from the ice cream machine.
