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Chili Mango, Coconut, and Vanilla Lime Ice Cream Bombe

The king of cakes. The dreamsicle creamsicle. Spicy and sweet, creamy and thick, and all the things that scream Californian summer. Layers of dreamy vanilla ice cream spiked with lime zest, silky mango ice cream with pops of fresh raspberries, creamy coconut ice cream with flakes of toasted coconut throughout, and crowned with jewels of fresh mango adorned with spicy Tajin and sparkling sugar.


Ice Creams

2 pints Homemade Vanilla Bean Ice Cream, or store-bought

1 1/2 pints Fresh Mango and Raspberry Ice Cream, or store-bought

1 pint coconut ice cream, store-bought

On the sidelines

1 cup shredded coconut, toasted

Zest of two large limes

2 fresh mangoes, ripe

Tajin or other spicy chili blend



Start by preparing the mango decoration. Slice the mangoes into any shapes you like and lay them on a few paper towels to lose a bit of moisture.


Grab a large bowl- around 9-inches or so- and throw it in the freezer for about 30 minutes. If using all store-bought ice creams, pull them out of the freezer and let them soften on the counter during this time. If using homemade ice creams, you can prepare them while the bowl is chilling and freeze the ice creams for the first time while assembling the cake.


Once softened, mix the toasted coconut into the coconut ice cream and the lime zest into the vanilla bean ice cream.


Grab the chilled bowl from the freezer and evenly spread the vanilla + lime ice cream against the bottom and sides. If you have a medium-sized bowl, cover the bottom in plastic wrap and press it into the vanilla layer to evenly distribute. Freeze the vanilla layer for about 30 minutes.


Remove the vanilla layer from the freezer and evenly press the mango and raspberry ice cream along the sides and bottom. If you have an even smaller bowl, wrap the bottom in plastic wrap and use it to evenly distribute the mango layer on top of the vanilla layer. Freeze for another 30 minutes.


Remove the two layers from the freezer and evenly spread the coconut layer over everything. Place plastic wrap directly on top of the coconut layer and freeze for an hour.


Fill a large mixing bowl with hot water and remove the assembled cake from the freezer. Dip the bottom of the frozen bowl into the hot water a few times. Run an offset spatula or thin knife gently around the edge to loosen the cake. If needed, dip the bowl in the hot water again. Once the cake starts to move a bit in the bowl, place a large serving plate on top of the bowl and flip it over onto the plate. Place the cake back into the freezer to firm back up.


Sprinkle the cut mango with Tajin or chili blend and the sparkling sugar. Once the assembled cake has firmed back up, remove and decorate with the mango pieces in any pattern you like. Quickly place the cake back into the freezer one last time to make sure the mango stays in place.


When ready to serve, remove from the freezer and use a sharp knife to cut into wedges.


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