Mango Bombe

From The Vegetarian Cookbook

A tasty sorbet.

For the sorbet:

• 1/2 cups white sugar
• 1 1/2 cups water
• 3 mangoes, peeled and finely chopped
• 2 tbsp lime juice
• 1 litre vanilla ice cream, slightly softened

For garnish:

• 1 mango, peeled and sliced lengthwise
• 1 lime, thinly sliced
• 8 whole maraschino cherries
• 1 cup whipped cream

Combine sugar and water in a saucepan. Boil, stirring until the sugar is dissolved. Allow this syrup to boil for 2 full minutes, then remove from heat

Immediately add mangos to the hot syrup and purée with a food processor. Push through a fine sieve. Discard the pulp and add the lime juice to the liquid. Chill for at least 2 hours.

Freeze in an ice cream machine as the manufacturer's instructions recommend.

Brush the insides of 8 custard cups with a light coating of vegetable oil, then line them with plastic wrap. Chill in the freezer.

Fill the sides of the chilled molds with about 1/2 inch of the softened ice cream, leaving a cavity in the centers. Fill with the mango sorbet. Fold the plastic over and freeze for at least 4 hours.

To serve: Slice the mango and the lime into thin wedges. Unmold the bombes by holding the outside of each custard cup under hot running water for 2 seconds (be sure not to let any water get inside). Give the plastic a tug and let the bombe fall out into your hand. Pull the plastic the rest of the way off and lay the bombe on the serving plate. Arrange 2 slices of mango and one slice of lime on top of the bombe. Place the cherry in the center on top of the three slices. Garnish the bottom edge by piping whipped cream with a pastry bag.