Description

This refreshing Mango, Lime & Blackberry Bombe is a delightful frozen dessert featuring layers of sweet mango, tangy lime cream, and vibrant blackberries. The fruit purees are frozen into a slushy texture, combined with zesty lime-infused cream, and layered in a basin to create a striking, colorful frozen treat. Served with crunchy crushed brandy snaps, this bombe is perfect for a summer celebration or as a light, fruity finale to any meal.

Ingredients

Scale

Blackberry Mixture

2 x 200g punnets blackberries
4 tbsp icing sugar (from 250g total)
A splash of water

Mango Mixture

2 x 425g cans mango in syrup, juice reserved (use 75ml syrup for mixture, rest for lime cream)
2 tbsp icing sugar

Lime Cream Mixture

Grated zest and juice of 4 limes
3 tbsp remaining mango syrup
142ml carton double cream

Additional Cream for layering

285ml carton double cream

To Serve

2 crushed bought brandy snaps
Remaining icing sugar from initial 250g (approximately 244g minus used portions)

Instructions

Cook blackberries: Place blackberries in a pan with 4 tablespoons of icing sugar and a splash of water. Cook until the berries soften, then rub through a sieve to create a smooth puree. Allow to cool, then transfer to a plastic container and freeze, stirring occasionally until slushy.
Prepare mango mixture: Blend the mango flesh with 75ml of mango syrup and 2 tablespoons of icing sugar until smooth. Freeze this mixture in a container, stirring periodically until slushy.
Make lime cream mixture: Combine the remaining icing sugar with the lime zest and juice. Beat 142ml of double cream with 3 tablespoons of the leftover mango syrup until soft peaks form, then fold in the lime mixture. Freeze this cream mixture until semi-frozen.
Assemble the bombe: Line a medium Pyrex basin with cling film. Beat all three icy mixtures briefly to loosen them, then spoon them alternately into the bowl to create rippled layers. Return the bowl to the freezer until the bombe is completely solid.
Serve: When ready to serve, remove the bombe from the freezer, lift it out using the cling film, and place it on a plate. Scatter with crushed brandy snaps and refrigerate for 30 minutes to soften slightly before eating.

Notes

Stirring the mixtures occasionally while freezing helps achieve a smooth slushy texture rather than icy lumps.
Use good quality canned mangoes in syrup for the best flavor and sweetness balance.
The brandy snaps add a lovely crunch and complement the fruity, creamy bombe perfectly.
This dessert should be left to soften in the fridge for best texture and flavor release before serving.
Make sure to line the basin well with cling film for easy removal of the bombe.

Prep Time: 20 minutes
Cook Time: 10 minutes (for blackberry cooking)
Category: Dessert
Method: Freezing
Cuisine: International

Keywords: Mango bombe recipe, blackberry dessert, frozen dessert, lime cream bombe, easy summer dessert