Tropical Fruit Fantasy

Name: Tropical Fruit Fantasy
Yield: Makes 8 servings
Ingredients: 3 cups finely ground gingersnap cookies (about 13 1/2 ounces); 1/2 cup (packed) golden brown sugar; 2 teaspoons ground ginger; 3/4 cup (1 1/2 sticks) unsalted butter, melted; 2 pints mango sorbet, slightly softened; 1 pint lime sorbet, slightly softened; 1/2 small pineapple, peeled, cored, chopped; 1 small papaya, peeled, seeded, chopped; 1 small mango, peeled, pitted, chopped; 2 1/2-pint baskets blueberries; Shredded sweetened coconut, toasted

August 20, 2004

This impressive frozen dessert has a crisp gingersnap crust, cool mango and lime sorbet filling, and refreshing fruit topping.

Recipe information

Yield
Makes 8 servings

Ingredients

cups finely ground gingersnap cookies (about 13 1/2 ounces)

/2 cup (packed) golden brown sugar

teaspoons ground ginger

/4 cup (1 1/2 sticks) unsalted butter, melted

pints mango sorbet, slightly softened

pint lime sorbet, slightly softened

/2 small pineapple, peeled, cored, chopped

small papaya, peeled, seeded, chopped

small mango, peeled, pitted, chopped

1/2-pint baskets blueberries

Shredded sweetened coconut, toasted

Need to make a substitution?

Preparation

Step 1
Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl. Stir in melted butter. Press over bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Freeze until firm, about 20 minutes.
Step 2
Spread mango sorbet in crust; freeze until firm, until 20 minutes. Spread lime sorbet over mango sorbet. Freeze until firm, about 30 minutes.(Can be prepared one day ahead. Cover and keep frozen.)
Step 3
Mix fruit in medium bowl. Remove pan sides from dessert. Place dessert on platter. Spoon fruit atop lime sorbet. Sprinkle with coconut and serve.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes