Step 1: Make the Mango Sorbet

1. In a small saucepan, combine ¾ cup sugar and ½ cup water. Cook over medium heat until the sugar dissolves. Set aside to cool.

2. Peel and seed 5 large ripe mangoes. Puree in a food processor until smooth, yielding about 5 cups puree. For a smoother texture, process through a food mill with a medium blade.

3. Mix the mango puree, cooled sugar syrup, ¼ cup orange juice, and ¼ tsp kosher salt in a bowl. Refrigerate until cold, about 1 hour.

4. Freeze in an ice cream maker according to the manufacturer’s instructions until soft-set. Transfer to a container and freeze until ready to use (or use store-bought).

Tip: Chill the puree well before churning for a smoother sorbet. Work quickly to keep it cold.

Step 2: Prepare the Bombe Bowl

1. Freeze an 8-inch bowl for at least 30 minutes until very cold.

2. Scoop 2 pints mango sorbet into the cold bowl and press it against the sides to form an even layer.

3. If you have a 6 ½-inch bowl that fits inside, wrap it in plastic wrap and press it into the sorbet to make the layer even. Freeze for 30 minutes or until firm.

4. Remove the 6 ½-inch bowl if used.

Tip: Use a spatula to spread the sorbet evenly. Freeze the bowl well to prevent melting.

Step 3: Add the Raspberry Layer

1. Soften 1 ½ pints raspberry sorbet at room temperature for 5-10 minutes until spreadable.

2. Spread an even layer of raspberry sorbet over the mango sorbet.

3. If you have a 4 ½-inch bowl, wrap it in plastic wrap and press it into the raspberry sorbet to make the layer even. Freeze for 30 minutes or until firm.

4. Remove the 4 ½-inch bowl if used.

Tip: Soften sorbet just enough to spread easily. Work quickly to keep layers neat.

Step 4: Fill with Rhubarb-Strawberry Ice Cream

1. Soften 1 pint rhubarb-strawberry ice cream at room temperature for 5-10 minutes until scoopable.

2. Spoon the ice cream into the center of the bowl, filling it completely. Smooth the top.

3. Cover with plastic wrap and freeze until hard, about 2 hours or overnight.

Tip: Smooth the top with a spatula for a flat base when unmolded. Freeze well to set the layers.

Step 5: Unmold and Serve

1. Dip the bowl up to the rim in warm water for 10-15 seconds to loosen the bombe.

2. Run a knife around the edge to release it. Invert onto a flat, chilled plate.

3. If needed, run a flexible metal spatula along the edge to fully release the bombe.

4. Freeze until ready to serve, then cut into wedges with a warm knife.

Tip: Dip the knife in warm water for clean slices. Serve immediately for the best texture.