Coconut and Mango Bomba

Reserve 40g of the mango and 20g of the coconut for garnishing

In a small bowl, mix together the remaining coconut with the almonds and cinnamon

Set aside

For a round freezer-safe container with a capacity of 8 cups (1.9L), line it with plastic wrap

Distribute one-third of the coconut ice cream in the container and smooth out the surface with an spatula

Place the mango sorbet on top, leaving a cavity in the center

Fill the cavity with the reserved mango and coconut mixture

Cover with the remaining coconut ice cream

Smooth out the surface with an spatula

Cover with plastic wrap and let it set in the freezer (approximately 6 hours)

About 15 minutes before serving, remove the bomba from the freezer

Deseem the bomba onto a plate and remove the plastic wrap

Distribute the mango cubes around the dish and sprinkle with shredded coconut

Serve immediately

246 calories per serving