Mosaic Fruit Sorbet
|Mango sorbet||1 Pint, slightly softened|
|Strawberries||2 Cup (32 tbs), hulled and left whole|
|Ripe mango||1 , peeled and cut into 1/2 inch cubes to make 1 cup|
|Kiwi fruit||2 , peeled and cut into 1/2 inch cubes to make 1 cup|
|Flaked coconut||2 Tablespoon, chopped|
|Raspberry sorbet||1 Pint, slightly softened|
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.