1 ripe mango or haden grande (450 g), cut into 1 cm cubes
1 cup of fresh coconut flakes (130 g)
1/2 cup of sugar (90 g)
1 tablespoon of cinnamon
500 g of coconut sorbet
500 g of mango sorbet
1 ripe mango or haden grande (450 g), cut into 1 cm cubes
1 cup of fresh coconut flakes (130 g)
1/2 cup of sugar (90 g)
1 tablespoon of cinnamon
500 g of coconut sorbet
500 g of mango sorbet
Set aside 1/4 cup of the mango (40g) and 1/4 cup of the coconut (20g) for decorating
In a small bowl, mix together the remaining coconut with sugar and cinnamon
Set aside
Prepare an 8-cup refrigerator mold by lining it with plastic wrap
Distribute 1/3 of the coconut sorbet in the mold and smooth the surface with a spatula
On top, arrange the mango sorbet, leaving a cavity in the center
Fill the cavity with the remaining mango and coconut mixture
Cover with the remaining coconut sorbet
Smooth the surface with a spatula
Cover with plastic wrap and let it firm up in the freezer for about 6 hours
About 15 minutes before serving, let the bomba come to room temperature
Demold onto a plate and remove the plastic wrap
Distribute the mango cubes around and sprinkle with shredded coconut
Serve immediately
246 calories per serving.
