Mango-Coconut Ice Cream Pies With Blackberry Sauce

Serves: 6

Shirley Senger

1 January 1970

Based on User reviews:

53

Spice

36

Sweetness

43

Sourness

43 mins

Prep time (avg)

2.9

Difficulty

Ingredients:

1.5 cups

Coconut (shredded sweetened about 4 1/2 ounces, lightly toasted)

5 tbsps

Sugar

Directions:

1

Make pies: Line six 3/4-cup custard cups or ramekins with double layer of plastic wrap, leaving 3-inch overhang

2

Spoon 2 tablespoons toasted coconut into bottom of each cup

3

Divide coconut ice cream among custard cups (about scant 1/3 cup each); spread evenly and press to compact

4

Sprinkle 1 tablespoon coconut over ice cream in each cup

5

Spread mango sorbet evenly over, dividing equally

6

Cover with plastic wrap overhang

7

Freeze until firm, at least 4 hours

8

Line six 3/4-cup custard cups or ramekins with double layer of plastic wrap, leaving 3-inch overhang

9

Spoon 2 tablespoons toasted coconut into bottom of each cup

10

Divide coconut ice cream among custard cups (about scant 1/3 cup each); spread evenly and press to compact

11

Sprinkle 1 tablespoon coconut over ice cream in each cup

12

Spread mango sorbet evenly over, dividing equally

13

Cover with plastic wrap overhang

14

Freeze until firm, at least 4 hours

15

Make sauce: Puree blackberries with juices in processor

16

Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible

17

Discard solids in strainer

18

Stir sugar and liqueur into blackberry puree

19

(Pies and sauce can be made 3 days ahead

20

Keep pies frozen

21

Cover and chill sauce

22

) Using plastic wrap overhang as aid, pull out pies from custard cups and invert pies onto plates

23

Peel off plastic

24

Spoon blackberry sauce around each pie; serve

25

Puree blackberries with juices in processor

26