Mango, Raspberry and Coconut Sorbet Star


On Christmas eve, I am always in charge of desserts. This year I made a chocolate Buche de Noel, but I also brought a mango, raspberry and coconut ice-cream cake. It is yummy, refreshing and it is light to your stomach. You can make your own sorbets. I usually do, but this year I ran out of time so I just bought good quality sorbets.

This is a very quick dessert to make, but because you are softening the ice-cream, make sure to do the day before or to provide enough time for the ice-cream to freeze back.

I used those 3 flavors because they are some of my favorite ice-cream, but of course you can duplicate this recipe with any flavors sorbets or ice-cream.

Ingredients for 8 individual star ice-cream cakes: 

  • 1 pint of mango sorbet ( I chose Talenti Gelato)
  • 1 pint of raspberry sorbet
  • 1 pint of coconut ice-cream

Ingredients for 1  star mold ice-cream cake (serves 8): 

  • 2 pint of mango sorbet ( I chose Talenti Gelato)
  • 1 pint of raspberry sorbet
  • 2 pint of coconut ice-cream
  1. Let the ice-cream stand for 30 minutes at room temperature or use the soften option of your microwave.
  2. First soften the raspberry sorbet, and scoop a big tablespoon of the sorbet in each opening of the star mold.
  3. Place the mold into the freezer for 30 minutes.
  4. Soften the mango sorbet and scoop the ice-cream on top the raspberry sorbet. Place the tray back into the freezer for another 30 minutes.
  5. Repeat step 4 for the coconut ice-cream. The
  6. Then place the tray in the freezer for at least 4 hours.

Serve as it is, or decorate the plate with various syrup and fruit. Be quick because the ice-cream or sorbet softens very very quickly. 

Bon Appetit and Happy Cooking!!!